Spinach, Feta & Potato Au Gratin

By á-31592

This lighter take on a traditional Au Gratin Recipe combines the delicious flavors of feta and spinach, layered between soft and buttery Yukon gold potatoes.

Ingredients

• 5 medium sized potatoes, scrubbed and sliced about 1/8” thick (I used Yukon Gold Potatoes)
• 1 (16-ounce) bag frozen spinach, thawed and drained
• 1 cup fat free feta cheese
• 1/2 cup liquid egg substitute
• 2 tablespoons light butter (I used Brummel & Brown)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika, plus more to taste
• 2 cups fat free milk
• Salt and pepper, to taste

Preparation

Step 1

Preheat oven to 375°F. Spray a 9×13-inch baking/casserole dish with non-fat cooking spray.

Squeeze out as much water from the spinach as possible.

Layer half the potato slices in the baking dish (it’s ok to overlap them a bit). Season with salt, pepper, and paprika. Top with the spinach and feta cheese. Then cover with the remaining slices of potatoes. Season these potato slices with salt, pepper, and paprika.

In a medium sized mixing bowl, whisk together egg substitute, milk, garlic powder, onion powder, salt, pepper and the 1 teaspoon paprika.

Pour mixture over the potatoes. Dollop butter evenly over the top (I just placed little pieces of the butter all over the top, and then spread it a bit with a spoon).

Cover with foil and bake for 30 minutes, or until potatoes are tender. Remove foil and bake for another 30 to 40 minutes, or until top of au gratin is golden.

Remove from oven and let cool about 10 to 15 minutes before serving. Cut into 6 equally sized portions.

Cook's note:

A mandolin slicer is highly recommended for slicing the potatoes.