Thursday, December 11, 2008

Potato & Celery Root Blue Cheese Gratin

1 lb potatoes, thinly sliced
1/2 lb celery root, peeled, halved, & thinly sliced
1 c. chicken broth
1/2 c. fat-free half & half
1/2 small onion, thinly sliced
salt & pepper to taste
3/4 c. crumbled reduced-fat blue cheese, divided

Preheat oven to 400F.

Combine first 5 ingredients in a non-stick skillet and bring to a simmer. Reduce heat to medium-low, cover and cook 10 min., turning vegetables occasionally

Spray a baking dish with cooking spray. Using a slotted spoon, transfer half the vegetables to the baking dish. Sprinkle with salt, pepper, and 1/4 c. blue cheese. Top with remaining vegetables and pour cooking liquid over them. Sprinkle with salt, pepper, and 1/4 c. blue cheese. Cover with foil and bake 45 min. Uncover, sprinkle with remaining 1/4 c. blue cheese and bake another 45 min. or until liquid is almost absorbed. Cool 20 min. before serving.

4 servings

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