Secret ingredient: Yukon Gold potato skins
This honorable vegetable gets a bad rap because of its high carb count, but potatoes are a great source of vitamin A which promotes good vision, healthy skin, and an improved immune system. Yukon Golds have a higher nutritional content than other “white” potatoes. The peel also stores good amounts of potassium, helping to reduce risk of stroke.
2 1/2 pounds Yukon Gold potatoes, washed but not peeled and cut into 2-inch chunks
1 cup (4 ounces) 2% cheddar, shredded and divided
1/2 cup (3 ounces) gruyère cheese, shredded and divided
1 tablespoons butter
Salt and white pepper to taste
1 cup 1% low-fat milk, warmed
Preheat the oven to 400°.
Place potatoes in a large Dutch oven. Cover with water and bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and return potatoes to the pot. Add ¾-cup cheddar cheese, ¼-cup gruyère cheese, butter, salt, and pepper to the pan. Mash with a fork or potato masher until well combined. Add the warm milk and continue mashing the potato mixture until desired consistency. Spoon into a 13 x 9-inch baking dish coated with cooking spray; sprinkle evenly with remaining 1/4 cup cheddar cheese and remaining 1/4 cup gruyere cheese. Cover with aluminum foil lightly sprayed with cooking spray. Bake at for 20-25 minutes.
Remove from the oven and discard foil.
Broil the gratin for 5 minutes or until cheese is brown and bubbly.