Creamy Two-Cheese Potatoes Gratin

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 24%
  • Fat: 7g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.5g
  • Carbohydrate: 38.8g
  • Fiber: 2.4g
  • Cholesterol: 21mg
  • Iron: 0.9mg
  • Sodium: 396mg
  • Calcium: 239mg

Ingredients

  • 2 pounds peeled baking potatoes, cut into 1/4-inch-thick slices
  • 6 garlic cloves, chopped
  • 1 1/4 cups hot Cheddar Cheese Sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • Cooking spray
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • Dash of paprika

Preparation

  1. Preheat oven to 350°.
  2. Place the potato slices and garlic cloves in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.
  3. Combine the Cheddar Cheese Sauce, salt, and pepper.
  4. Arrange half of the cooked potatoes and garlic in a 2-quart baking dish coated with cooking spray. Pour half of the sauce mixture over potatoes. Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture. Sprinkle with Parmesan cheese and paprika. Bake at 350° for 25 minutes or until bubbly.
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