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Potato Gratin with Chipotle Sauce

Prep time 19 mins
Cook time 55 mins
Other time 10 mins
Yield 8 servings (serving size: about 1 cup)
Chipotle chiles are red jalapeños that have been dried and smoked. They are packed in a piquant red sauce.

Ingredients

  • 3 pounds Yukon gold potatoes (about 10 medium)
  • Cooking spray
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 1/2 cups 1% low-fat milk
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 drained canned chipotle chile in adobo sauce, chopped

Nutrition Information

  • calories 310
  • fat 10.9 g
  • satfat 6.1 g
  • protein 13.8 g
  • carbohydrate 40.4 g
  • cholesterol 28 mg
  • iron 2.1 mg
  • sodium 377 mg
  • caloriesfromfat 31 %
  • fiber 2.6 g
  • calcium 335 mg

How to Make It

  1. Preheat oven to 350°.

  2. . Pierce potatoes with a fork. Microwave at HIGH 12 to 15 minutes or until tender; cool slightly and cut into 1/2-inch slices. Layer potato slices in a 13 x 9-inch baking dish coated with cooking spray.

  3. . Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until soft. Spoon onion mixture over potatoes.

  4. . Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Pour mixture into pan, and cook over medium-high heat 2 minutes or until thick, stirring constantly. Add cheese and next 4 ingredients; stir until cheese melts. Pour cheese mixture over potato mixture.

  5. . Bake at 350° for 35 minutes or until bubbly. Let stand 10 minutes before serving.

Oxmoor House Healthy Eating Collection