Idaho® Potato and Jarlsberg Lite Gratin


  • Cooking spray
  • 1 1/2 cups skim milk
  • 2 tablespoons butter or margarine
  • Salt and freshly ground pepper to taste
  • 3 large Idaho Potatoes (approximately 9 ounces each), peeled
  • 2 teaspoons minced garlic
  • 8 ounces, fresh asparagus, chopped in 1/2-inch pieces
  • 1/2 cup diced red sweet pepper
  • 4 ounces Jarlsberg Lite Cheese, shredded


  1. Preheat oven to 325° F. Coat a 1 1/2-quart casserole or 4 - 6 individual ovenproof ramekins with cooking spray; set aside.
  2. In a medium stockpot over medium heat, bring milk and butter to a boil. Season with salt and pepper, to taste. Meanwhile, slice potatoes into 1/8-inch thick rounds. When milk reaches a boil, drop slices into milk. Add garlic, bring to boiling then reduce heat to medium low; simmer, partly covered with a lid 8 minutes. Add asparagus and simmer 4 minutes more. Add red pepper and simmer another minute.
  3. Pour half the potato mixture into prepared casserole, filling casserole halfway OR divide mixture among prepared ramekins, filling each halfway. Sprinkle with cheese, reserving 2 tablespoons for topping. Pour on remaining potato mixture and top with reserved cheese. Bake 5 minutes or until heated through and cheese is melted.
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Yield: 4 - 6 servings

Photo Credit:
Richard Taylor
(Recipe Photo Contest Winner)

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