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Au Gratin Potatoes

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  1 Hour 30 Minutes
  8 servings, 1 cup each
A rich cheesy sauce is tossed with red potatoes in this healthy version of au gratin potatoes.

Make Ahead Tip: Prepare through Step 6; cover and refrigerate for up to 1 day.
RECIPE INGREDIENTS
3 pounds   red potatoes, scrubbed
2 cloves   garlic, peeled
1   small onion, peeled and halved
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  fine dry breadcrumbs
2 teaspoons   extra-virgin olive oil
DIRECTIONS
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.


Place potatoes in a large saucepan and cover with cold salted 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 potatoes in a food processor or with the large-holed side of a four-sided grater. Set aside.


Combine garlic, onion, flour, salt, 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, add remaining 2 1/2 cups milk and bring to a simmer over medium heat, stirring constantly. Simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in 1 cup cheese until melted.


Combine potatoes and the cheese mixture in a large bowl. Transfer to prepared baking dish.


Combine remaining 1/3 cup cheese, breadcrumbs and oil in a small bowl. Season with salt and pepper and mix with your fingers. Sprinkle crumb mixture evenly over the potato mixture. Cover 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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings, 1 cup each
Calories: 292
Fat. Total: 9g
Protein: 13g
Carbohydrates, Total: 42g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 26mg
Sodium: 665mg
% Cal. from Fat: 28%
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