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Au Gratin Potatoes

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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.



READER'S COMMENT:
"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...
Au Gratin Potatoes

Makes: 8 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. 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.
  3. Coarsely shred the potatoes in a food processor or with the large-holed side of a box grater.
  4. 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.
  5. 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.
  6. 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.

Nutrition

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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Recipe Categories

Total Time
More than 1 hour
Ethnic/Regional
American
French
Servings
8 or more
Preparation/ Technique
Bake
Health & Diet Considerations
Low cholesterol
High calcium
High fiber
High potassium
Meal/Course
Brunch
Dinner

Season
Spring
Fall
Winter
Ease of Preparation
Easy
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