We use flour-thickened milk combined with a modest amount of tangy sharp Cheddar to make a creamy cheese sauce for our healthy spin on the classic potatoes au gratin recipe. They're topped with additional cheese and some breadcrumbs, then baked until golden brown and bubbling. Serve the au gratin potatoes as a Thanksgiving side or with roasted chicken and vegetables for a satisfying dinner. Source: EatingWell Magazine, March 1998

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

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  • Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to medium and cook, covered, until barely tender, 10 to 12 minutes. Drain, cool and slip off skins.

  • Coarsely shred the potatoes in a food processor or with the large-holed side of a box grater.

  • Place onion, garlic, flour, salt, dry mustard, cayenne and black pepper in a food processor; pulse until finely chopped. Add 1/2 cup milk and process until smooth. Scrape into a medium saucepan and add the remaining 2 1/2 cups milk. Bring to a simmer over medium heat, stirring constantly. Simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in 1 cup Cheddar until melted.

  • Combine the potatoes and the cheese sauce. Transfer to the prepared pan. Combine the remaining 1/3 cup cheese, breadcrumbs and oil in a small bowl and mix with your fingers. Sprinkle the crumb mixture evenly over the potato mixture.

  • Cover the pan with foil and bake for 40 minutes. Uncover and bake until golden brown and bubbling, about 20 minutes more. Let stand for 10 minutes before serving.

Tips

To make ahead: Prepare through Step 5; cover and refrigerate for up to 1 day.

Nutrition Facts

289 calories; 8.9 g total fat; 4.2 g saturated fat; 25 mg cholesterol; 677 mg sodium. 947 mg potassium; 41.3 g carbohydrates; 3.5 g fiber; 8 g sugar; 12.5 g protein; 416 IU vitamin a iu; 16 mg vitamin c; 59 mcg folate; 283 mg calcium; 2 mg iron; 53 mg magnesium;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
10/30/2011
This is a great recipe. I might half the ingredients and portion size if you're making for 2-4 people. The only thing this missed was perhaps more salt and cheddar. I expected it to have more flavor and am considering adding a little more of each next time I make this. Overall still great just might need to be more seasoned to suit my taste. Read More