Au Gratin Potatoes
We use flour-thickened low-fat milk combined with a modest amount of tangy sharp Cheddar to make a creamy cheese sauce for our healthy spin on au gratin potatoes. They're topped with additional cheese and some breadcrumbs, then baked until golden brown and bubbling; you'll find it hard to believe that these tasty potatoes have only a third of the fat of the original.
- 3 pounds red potatoes
- 1 small onion, halved
- 2 cloves garlic, peeled
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground pepper
- 3 cups low-fat milk, divided
- 1 1/3 cups shredded sharp Cheddar cheese, divided
- 1/2 cup plain dry breadcrumbs
- 2 teaspoons extra-virgin olive oil
- Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
- 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 & Notes
- Make Ahead Tip: Prepare through Step 5; cover and refrigerate for up to 1 day.
Per serving: 292 calories; 9 g fat (4 g sat, 1 g mono); 26 mg cholesterol; 42 g carbohydrates; 13 g protein; 4 g fiber; 665 mg sodium; 808 mg potassium.
Nutrition Bonus: Calcium (28% daily value), Vitamin C (27% dv), Potassium (23% dv).
Carbohydrate Servings: 3
Exchanges: 2 starch, 1/2 milk (1%), 1/2 high-fat meat
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