I've been so excited to share this recipe with you. This is the recipe I have made twice, yes twice, in the last week. The Bear and I are major potato fans. Yeah, sorry low-carby folks. I may be gluten-free, but I love me some potato. You see, going gluten-free is not always about being "low carb." It's about no gluten or at least doing your best to keep what you can out of your life. There is always the risk for contamination or for those moments when the gluten-free ingredients stated on the box are not so gluten-free and you discover this after the fact. And I must say, it can be hard to diet while being gluten-free as you already have so many things you cut out of your life. I'm not going to cut out potatoes. They are a great gluten-free source for carbohydrates. Fortunately on Weight Watchers, potatoes are not off limits. No food is "off limits." It is about balance. Something I strive to find in not only my life, but also my diet. So, bring on the potatoes! Just not in mass quantity portions like we would typically like to enjoy them.
You could really make this with or without the turkey. If you were making it without the turkey it would be a lovely vegetarian entree or a great side dish for your holiday feast. We just happened to have a lot of leftover turkey and I thought it would be a fantastic main dish. The trick to making this gratin Weight Watcher's friendly is through the use of low-fat milk and Parmesan cheese in place of whole milk and cheddar. Hard cheeses pack a lot of flavor for fewer calories and fat. This is one dish you will want to make again and again!
Turkey Potato Gratin
Makes 4 large servings, 6 points per serving
Nonstick cooking spray
4 small russet potatoes, washed and cut into 1/4-inch disks
1 cup shredded cooked turkey
1 1/4 cup shredded Parmesan cheese
1 1/4 cup 2% milk
2 tablespoons corn starch
2 tablespoons minced dried onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard powder
Preheat your oven to 375 degrees. Spray a large casserole dish with nonstick cooking spray. Set aside. In a small dish, whisk together the milk, corn starch, dried onion, salt, pepper, garlic powder, and mustard powder until smooth and combine. Set aside. Layer 1/4 of the potatoes into the bottom of your casserole dish. Sprinkle 1/4 cup of the turkey over the potatoes, then 1/4 cup of the Parmesan cheese. Repeat the potato, turkey, and cheese layers two more times. Top with the remaining potatoes. Pour the milk mixture over the potatoes. Top with the remaining Parmesan cheese. Bake in the oven for 45 minutes or until the cheese begins to bubble and brown and the potatoes are fork tender when a fork is inserted into the middle of the dish. Let set for 10 minutes before cutting and serving.
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