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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
3 green onions, finely chopped
2
2 Tbsp. finely chopped fresh rosemary
3
1 lb. (450 g) baking potatoes (about 2), thinly sliced
4
1 cup Cracker Barrel Shredded Light Double Cheddar Cheese
5
1-1/3 cups skim milk
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How do I make it ?
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Step 1
Heat oven to 375ºF. Step 2
Combine onions and rosemary. Step 3
Layer half each of the potatoes and onion mixture evenly in 12 muffin cups sprayed with cooking spray; sprinkle evenly with 1/3 cup cheese. Top with layers of remaining potatoes and onion mixture; spoon milk evenly over ingredients in muffin cups. Top with remaining cheese; press cheese gently into milk with back of spoon. Cover with foil sprayed with cooking spray. Step 4
Bake 30 to 35 min. or until tops of gratins are golden brown and potatoes are tender, uncovering after 20 min. Run knife around edges of gratins to loosen before removing from pan to serve. Kraft Kitchen Tips!
Note
Place filled muffin pan on foil-covered baking sheet before baking gratins as directed. This will catch any milk mixture that might bubble over sides of muffin cups as gratins bake.
Serving Suggestion
Serve with hot cooked roast beef or pork tenderloin.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Total fat 3 g
5 %
Saturated fat 2 g
10 %
Cholesterol 15 mg
Sodium 130 mg
5 %
Total carbohydrate 18 g
6 %
Dietary fibre 2 g
8 %
Sugars 4 g
Protein 7 g
Vitamin A
6 %
Vitamin C
10 %
Calcium
20 %
Iron
2 %
Servings
6 servings, 2 gratins (105 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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