Au Gratin Potatoes
Au Gratin Potatoes
A rich cheesy sauce is tossed with red potatoes in this healthy version of au gratin potatoes.
Ingredients
- 3 Pounds Alsum red potatoes scrubbed
- 2 Cloves Garlic peeled
- 1 Small Onion peeled and halved
- ¼ Cup All-purpose flour
- 1 ½ Teaspoon salt
- 1 Teaspoon Dry mustard
- ¼ Teaspoon Cayenne pepper
- ¼ Teaspoon Freshly ground pepper
- 3 Cups Low-fat milk divided
- 1 ⅓ Cups Shredded sharp Cheddar cheese divided
- ½ Cup Fine dry breadcrumbs
- 2 Teaspoons Olive oil extra virgin
Instructions
- Preheat oven to 350°F. Coat a 9×13-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 ½ cup milk and process until smooth. Scrape into a medium saucepan, add remaining 2 ½ 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 ⅓ 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.