Potato Vegetable Au Gratin from Cooking Light by Guest Chef Krista

This is a great spin on regular mashed potatoes. I also like that if you are counting calories you can keep it light, or you can add more cheese if you don’t care!

5 cups cubed red potatoes (1 ½ pounds)
2 cups broccoli florets
2 cups sliced carrots
1 cup chopped onion
1 cup skim milk
3/4 cup shredded sharp cheddar, divided
½ tsp salt
½ tsp pepper

Preheat oven to 375 degrees. Boil potatoes for 20 minutes or until tender. Drain and partially mash. Steam broccoli, carrots, and onions for 10 minutes. Combine potatoes and steamed vegetables, milk, ½ cup cheese, salt and pepper. Top with ¼ cup cheese. Bake uncovered for 20 minutes. (I probably use twice as much cheese – because you can never have too much cheese!)