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Cheesy Vegetables au Gratin
Source: dLife

Fresh baked vegetables topped with cheese and French bread crumbs.

Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 250.0
Total Carbs 33.1 g
Dietary Fiber 2.9 g
Sugars 3.0 g
Total Fat 7.1 g
Saturated Fat 1.3 g
Unsaturated Fat 2.0 g
Potassium 108.2 mg
Protein 13.2 g
Sodium 602.7 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 7 Meat , 2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/4 lb  russet potatoes
1 each  yellow onion
1 cup  sliced summer squash
0 1/2 each  chopped green bell peppers
0 1/2 each  medium carrots
1 tbsp  white all purpose flour
0 1/2 tsp  ground thyme
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 oz  reduced fat margarine (80%)
2 oz  French bread baguette
1 cup  fat free shredded cheddar cheese
1 each  cooking spray
  1. Preheat the oven to 400 degrees F.
  2. Spray a 9-inch pie pan with cooking spray. Combine half of the potatoes and onions in the pan. Put the squash, bell pepper, and carrots on top.
  3. Add the flour, thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper then top with the rest of the potatoes and onions.
  4. Add the margarine and season with the rest of the salt and pepper. Bake, covered with foil, for 30 minutes.
  5. Put the bread pieces in a blender and blend until the bread turns into crumbs.
  6. Discard the foil, and put the cheese and bread crumbs on top. Cook for another 15 minutes. Let sit for 10 minutes before serving.

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