Pat-How about a low-fat Potatoes Boulanger-close to Potatoes Anna

This is a hearty French country gratin of potatoes and onion. A flavorful chicken stock is crucial to the success of this dish which is made without the usual enhancements of butter and and heavy cream

2 medium russet potatoes (about
1 pound)
1 large Spanish onion
1 garlic clove
Freshly ground white pepper
Freshly grated nutmeg
1 to 14/ cups low-sodium chicken stock, heated
Preheat the oven to 350 F
Wash and peel the potatoes. Slice them 1/4-inch thick and place them in a saucepan with water to cover. Bring to a boil and cook just until parboiled, about 5 minutes. Drain and set aside.

Slice the onion. Heat a medium skillet over moderate heat, spray with vegetable cooking spray, and saute the onion and garlic until they are translucent, about 5 minutes. Leave the onion mixture in the skillet.

Drain the potatoes and season them with pepper and nutmeg to taste. Add them to the skillet and mix well with the onion and garlic. Transfer the mixture to a 9-12-inch shallow oval casserole, pour in enough stock to reach the top of the potatoes, and bake for about 1 1/2 hours, or until the potatoes are cooked and most of the stock has been absorbed. Check the potatoes several times toward the end of cooking and add more stock as needed. Serve at once.

SERVES 4

Per serving: 80 calories.