Sliced potatoes are simmered until tender in skim milk, then topped with reduced-fat sour cream and run under the broiler until golden.
Spoon the potato mixture into a 2-quart-deep baking dish coated with cooking spray, and top with 1/4 cup cheese.
My Easy Christmas Vegetable Gratin, as the name suggests, is super easy to make – simply peel and thinly slice the vegetables (top tip – to get nice big slices, slice the carrots and parsnips diagonally), layer up and then pour over a mixture of cream and milk that has been infused with garlic and thyme.
Stir in flour, oregano and salt until blended; gradually add milk.
Serve the au gratin potatoes as a Thanksgiving side or with roasted chicken and vegetables for a satisfying dinner. Easy Christmas Vegetable Gratin. Add the vegetables, and cook uncovered for 3 minutes.
Preheat oven to 350 degrees. Add the vegetables, and cook uncovered for 3 minutes.
In a large saucepan, saute carrots and pepper in 3 tablespoons butter until tender.
Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Directions. Combine the potato, steamed vegetables, milk, 1/2 cup cheese, basil, salt, and pepper in a large bowl.
Bake potato mixture, uncovered, at 375° for 20 minutes. Preheat oven to 400°. Bring a large pot of generously salted water to a boil. Rub a small amount of the olive oil on the bottom of a casserole dish 81/2 inches.
Repeat this process with the sweet potatoes, Yukon Golds and turnips, using one-fourth of the cream mixture for each vegetable. Bring a large pot of generously salted water to a boil. Slimmed-Down Scalloped Potatoes 5.