Vegetarian Low Fat Potato Onion Tomato Gratin
Indulge in the comforting flavors of this Vegetarian Low Fat Potato Onion Tomato Gratin, a guilt-free twist on a classic dish that's as wholesome as it is delicious. Layers of tender Yukon Gold potatoes, sweet yellow onions, and juicy Roma tomatoes are seasoned with a fragrant garlic and Italian herb mixture, then baked to perfection with a touch of low-fat mozzarella for cheesy goodness without the extra calories. This lightened-up gratin is ideal for weeknight dinners or as a standout side dish, offering a healthy yet satisfying option for vegetarian food lovers. Ready in just over an hour and garnished with fresh parsley, this recipe is a delightful way to enjoy seasonal produce. Perfect for feeding six, it's a simple yet elegant dish your family will adore!
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 2 medium Yellow onions
- 4 medium Roma tomatoes
- 2 large Garlic cloves
- 2 teaspoons Italian seasoning
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Low-fat shredded mozzarella cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with a minimal amount of olive oil or cooking spray.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Set aside.
Peel the onions and slice them into thin rounds, similar to the potatoes.
Slice the Roma tomatoes into thin rounds as well, keeping them consistent in thickness with the potatoes and onions.
Mince the garlic cloves and mix them in a small bowl with the olive oil, Italian seasoning, salt, and black pepper to make a simple seasoning mixture.
Arrange one-third of the potato slices in an even layer at the bottom of the baking dish. Lightly brush the potatoes with a bit of the seasoning mixture.
Add one-third of the onion slices on top of the potatoes, followed by one-third of the tomato slices. Brush this layer with the seasoning mixture as well.
Repeat this layering process (potatoes, onions, tomatoes, seasoning) two more times until all the ingredients are used, ending with tomatoes on the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the low-fat shredded mozzarella cheese evenly over the top layer, and return to the oven.
Bake uncovered for an additional 15 minutes, until the cheese is melted and the top is lightly golden.
Remove from the oven and let the gratin rest for 5 minutes before serving.
Garnish with chopped fresh parsley before serving for a fresh, vibrant finish.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 3981 mg | 173% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 29.4 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1961 mg | 151% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 4572 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
