Oven-Baked 4-Ingredient Cabbage and Potato Gratin Directions:
Preheat the oven to 375°F. Lightly coat a 2- to 2½-quart casserole dish with cooking spray.
Arrange a slightly overlapping layer of potatoes over the bottom of the dish.
Spread a thin layer of cabbage evenly over the potatoes and season lightly with salt and black pepper.
Pour a small amount of evaporated milk over the vegetables, then sprinkle with a portion of the cheddar.
Repeat the potato, cabbage, evaporated milk, and cheese layers until all the vegetables are used, finishing with potatoes on top.
Pour any remaining evaporated milk evenly over the casserole, allowing it to run between the layers.
Sprinkle the remaining cheddar evenly over the surface.
Cover loosely with foil and place the casserole dish on a baking sheet.
Bake for 40 minutes.
Remove the foil and continue baking for 20–30 minutes, until the potatoes and cabbage are completely tender, the sauce is creamy and bubbling, and the cheese is deeply golden around the edges.
Let the gratin rest for 10–15 minutes before serving so the creamy layers set slightly.
WW Points Calculation:
Green cabbage: 0 points
Potatoes: 0 points
Fat-free evaporated milk: 16 points
Reduced-fat sharp cheddar cheese: 18 points
Salt, black pepper, and cooking spray: 0 points
Points Information:
Total Points: 34 points
Servings: 8
Points per serving: 4 points
Nutrition Information:
Calories: 205
Protein: 13 g
Carbohydrates: 29 g
Fat: 5 g
Fiber: 3 g
Sugar: 11 g
Sodium: 230 mg
I'm waiting for your comments! Enjoy!
