Au Gratin Potatoes

One of the cook books that I have used since I got it is Betty Crocker's Cooking Basics, Learning to Cook with Confidence There aren't a ton of recipes in this book but it has some great techniques and one thing I really like is that is provides lighter options for a few of the recipes. This recipe I am lightening up myself by using Fat Free Milk and lessening the amount of cheese by 25%, below is my lightened up version.

Au Gratin Potatoes: 6-8 Servings

6 Medium Red Potatoes (approx 2lbs)
1 Small Onion - Diced
2TB Butter
1TB Flour
1/2tsp Salt
1/4tsp Pepper
2C Milk
6oz Shredded Cheddar

First we are going to make the cheese sauce. In a sauce pot melt the butter and cook the onion for about 2 minutes over medium heat, until they start to turn translucent. Whisk in the flour, salt and pepper and continue to whisk for 1-2 minutes, make sure not to let the flour burn. Remove from the heat and whisk in the milk, return to the heat and bring up to a low boil over medium heat, stirring constantly. Boil for 1-2 minutes, the sauce will start to thicken. Remove from the heat and stir in 3/4 of the cheese until it is melted. Set to the side while you prepare the potatoes.

If you have a mandolin this would be a great time to pull it out, if you don't have a mandolin hand slice the potatoes (skin & all) into consistently thin slices (approximately 1/8" thick). Grease a casserole dish and layer half of the potatoes in the bottom of the dish, gently pour half of the sauce over the potatoes and layer the remaining potatoes on top and add the remainder of the sauce on the top.

Bake at 375° for 60-70 minutes uncovered, remove and add remaining cheese to the top and bake for an additional 10 minutes. Potatoes should be easy to pierce with a fork, remove from the oven and let sit for 5-10 minutes before serving.

For an additional kick you could add some left over ham or bacon to the dish.

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WW: 8 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings