Ingredients:
Butter-flavored cooking spray
1 pound peeled Idaho or russet potatoes
1 teaspoon salt
3 slices center cut bacon, chopped
1/2 cup finely chopped sweet onion
1/4 cup fat free half and half
1 tablespoon light butter
1-1/2 tablespoons chopped chives
1 tablespoon finely chopped flat leaf parsley leaves
1/2 tablespoon chopped fresh thyme leaves
salt and pepper to taste
1/2 cup finely shredded, 75 percent light cheddar cheese

Preheat the oven to 400 degrees. Light mist a 2-3 quart casserole dish with spray.

Cut the potatoes into 3/4-inch pieces. Transfer them to a large pot. Cover the potatoes with water and place the pot over high heat. Add 1 teaspoon of salt. Bring the water to a boil then cover the pot with a lid and boil the potatoes about 20-25 minutes or until they are tender.

Meanwhile, place a medium, non-stick skillet over medium-high heat. Add the bacon. Cook it until the bacon is as crisp as possible without burning, about 5 minutes, then add the onions and continue cooking until the onion is just tender, but not browning, about 2-3 minutes.

Just before the potatoes are cooked, combine the half and half, and butter in a medium microwave-safe measuring cup or bowl. Microwave it on low heat about 1 minute until the butter is melted.

Drain the potatoes and transfer them to a medium mixing bowl. Using a potato masher or electric mixer, mash them. Pour in the half and half mixture, the bacon mixture, the chives, parsley and thyme and continue to mix the potatoes until they are well combined and fluffy. Season them to taste with salt and pepper. Transfer them to the prepared casserole dish and top them evenly with the cheese. Bake them for 20-25 minutes until the cheese is melted and is starting to brown slightly on top. Makes about 2-2/3 cups; 4 (about 2/3 cup each) servings.

Each serving has: 156 calories, 7 g protein, 24 g carbohydrates, 4 g fat, 2 g saturated fat, 11 mg cholesterol, 2 g fiber, 767 mg sodium

Traditional Bacon & Chive Mashed Potato Gratin has: 340 calories, 10 g protein, 27 g carbohydrates, 13 g fat, 8 g saturated fat, 40 mg cholesterol, 2 g fiber, 789 mg sodium

Devin Says:
Make sure you're ready for the potatoes when they come out of the pot. If they sit around too long, the texture starts to change and could yield an inferior end result.