Serves 8
250 cal · 65 min
Au Gratin Potatoes
Recipe GLPRf4f3c90d740920
Creamy baked potatoes layered with a rich cheese sauce, topped with melted cheddar. This classic comfort-food side dish combines tender potato slices with a smooth, savory sauce made from a light roux and non-fat milk, finished with a golden, cheesy crust.
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Ingredients
6 medium russet potatoes, peeled and sliced 1/4 inch thick
1 cup chopped onion
2 tablespoons margarine
4 tablespoons all-purpose flour
2 cups non-fat milk
1/2 teaspoon salt
1 dash black pepper
1 1/2 cups shredded low-fat cheddar cheese
Directions
Preheat oven to 350°F. Peel and slice the russet potatoes into 1/4-inch-thick rounds; set aside.
In a large saucepan, melt the margarine over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes.
Sprinkle flour over the onions and stir constantly for 1–2 minutes to create a light roux, ensuring no lumps form.
Gradually whisk in the non-fat milk, stirring continuously to prevent lumps from forming. Cook for 3–5 minutes until the sauce thickens slightly.
Remove the sauce from heat. Stir in 1 cup of the shredded cheddar cheese until fully melted. Season with salt and black pepper to taste.
In a 9 x 13-inch baking dish, layer half of the potato slices in an even layer.
Pour half of the cheese sauce over the first potato layer, spreading evenly.
Layer the remaining potato slices on top, then pour the rest of the cheese sauce over them.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
Bake, uncovered, for 40–45 minutes until the potatoes are tender when pierced with a fork and the cheese topping is golden brown.
Let rest for 5 minutes before serving.
