Potatoes au gratin
Uncooked Spanish onion(s)
1 large, halved and thinly sliced
Uncooked Yukon gold potato(es)
2 pound(s), washed and thinly sliced
Weight Watchers Reduced-fat Mexican style shredded cheese
4 oz, extra sharp-variety
- Preheat oven to 350°F. Coat a 9- X 13-inch glass baking dish with cooking spray.
- Generously coat a large pot with cooking spray; heat over medium heat. When hot, melt butter. Add onion to pot; cook, stirring occasionally, until onion starts to turn translucent and caramelize, about 10 minutes.
- Add potatoes, salt, pepper, nutmeg, milk and cheese to pot; toss several times to coat each slice of potato. Bring to a boil and cook, stirring occasionally, until sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Pour potato mixture into prepared pan; bake until top is golden and potatoes are tender, about 45 minutes to 1 hour. Slice into 8 pieces and serve. Yields 1 piece per serving.