- Special Pricing
Au Gratin Potatoes
- Active Time 45m
- Total Time 1h 30m
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.
- 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, divided
- 1/2 cup fine dry breadcrumbs
- 2 teaspoons extra-virgin olive oil
Preheat the oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
Place the potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce the heat to medium and cook, covered, until barely tender, 10 to 12 minutes. Drain, cool and slip off the skins.
Coarsely shred the potatoes in a food processor or with the large-holed side of a four-sided grater. Set aside.
Combine the 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 the 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 the potatoes and the cheese mixture in a large bowl. Transfer to the prepared baking dish.
Combine the remaining 1/3 cup cheese, breadcrumbs and oil in a small bowl. Season with salt and pepper 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
292 calories; 9g total fat; 4g total saturated fat; 26mg cholesterol; 665mg sodium; 42g carbohydrates; 4g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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