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Healthier and Lightened-up potatoes au gratin recipe

Scrumptious sides can go a long way toward jazzing up an otherwise "meh" meal, not to mention providing some much needed comfort after a rough day at work. Potatoes au gratin are one such side — you can't really ever go wrong with cheesy potatoes.

But take a look at the nutrition label on any of those box mixes. We're talking 450 milligrams of sodium per serving. Yikes.

Of course you can always make them from scratch, but many of the recipes call for 2 to 3 cups of heavy cream, and that's on top of 1 cup of whole milk. That's a lot of calories!

If only you could indulge in some comfort food without sacrificing your waistline and arteries. Well, we've got a recipe for potatoes au gratin that uses skim milk and zero heavy cream.

The result is decadently creamy potatoes that will satisfy without making you feel guilty afterward.

 

Ingredients

  • Cooking spray
  • 8 Yukon gold potatoes, washed, peeled and sliced (we used Russet and loved the results)
  • 1 medium yellow onion, thinly sliced
  • 1 teaspoon turmeric
  • 2 tablespoons butter
  • 3 tablespoons flour
  • Salt to taste
  • 3 cups skim milk
  • 2 cups shredded cheddar or gruyere cheese

 

Directions

Before you begin, preheat the oven to 400°F. You want that oven to get really, really hot. So don't fret.

Grease a 9x9 baking dish with some cooking spray or butter. Place a layer of sliced potatoes in the baking dish. Top with a layer of sliced onions. Top the onions with the rest of the sliced potatoes, or keep layering until you are done. Sprinkle the topmost layer with a pinch of salt and no more than 1 teaspoon's worth of turmeric powder. Set the dish aside.

In a saucepan, melt the butter. Add the flour and salt, stirring so it forms a paste. Add the milk slowly. Whisk the mixture until it thickens. Add 1.5 cups of the shredded cheese — reserving half a cup — and stir until it melts. Remove from heat and pour the mixture into the baking dish.

Cover the dish with foil and bake at 400°F for 30 minutes. Remove the foil and continue baking uncovered for another 25 minutes. Add the half cup of shredded cheese on top and bake for another 5 to 10 minutes. Remove from oven, let cool and serve.

 

Comments

Submitted by Hank on

I am new to this site, and some of the recipes look fantastic. Perhaps I missed it, but how about also formatting the recipes for printers. thanks

Hank, unfortunately we don't have that capability currently, but we're working on a website redesign that will incorporate it, so it will be available to you in the future. Sorry about that!

Submitted by Christine on

I wasn't sure how thick the milk, butter & flour mixture were supposed to get; however I stirred it continuously with a whisk for about 30 minutes. It was boiling, had reduced some, threw in the cheddar cheese and it melted quickly poured it over the potatoes and onions, etc. It came out just fine. Will make it again!

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