The 4th of July is approaching fast, which means it's time to prepare a big holiday meal. It's easy to forget nutrition when it comes to a celebration, but healthy meals can be just as delicious.

Harriet S. Salzberg, RD, LDN, CDE, Registered Dietitian and Certified Diabetes Educator at NorthShore, shares her recipe for cheesy potato gratin that's going to be a hit at your next summer bash.

Recipe makes 5 servings

Ingredients

• Florets from ½ a medium-sized head of cauliflower (10 oz)
• 1 cup 
• 5 sprigs of summer savory (0.2 oz)
• 1 clove of garlic, skin removed
• ½ tsp salt
• ¼ tsp black pepper, freshly ground
• 2 medium russet potatoes (14 oz)
• 3 oz of Gruyère cheese, grated
• Cooking spray 

Directions:

Preheat oven to 400ºF.

To prepare the cauliflower puree:

1.  Steam the cauliflower florets in a large pot with a steamer basket or in the microwave until tender.
2. While preparing the cauliflower, combine the milk, summer savory, garlic, salt and pepper in a small saucepan and heat over a medium flame until the liquid is fragrant. Remove the summer savory and garlic, and discard.
3. Place the cauliflower and the savory-infused milk in a food processor and blend until smooth.

To assemble and bake the gratin:

1. Prepare an oven safe dish with cooking spray.
2. Peel the potatoes and slice them very thinly.
3. Arrange one layer of potatoes in the dish and top with some of the cauliflower puree. Continue to alternate between potato and cauliflower layers until all of the potato slices and puree have been used.
4. Top with grated Gruyère cheese.
5. Bake until the potatoes are just tender and the top is golden brown (about 30 minutes).

Nutrition Information (per serving):

Calories: 182
Fat: 6 g
Carbs: 22 g
Protein: 4 g
Fiber: 10 g