Potatoes Au Gratin

Cooking Light's cheesy au gratin potato dish has a low-fat Swiss cheese sauce and thin-sliced potatoes that are baked in a casserole until browned and bubbly.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 282
Caloriesfromfat 25 %
Fat 7.7 g
Satfat 2.6 g
Monofat 1.7 g
Polyfat 1 g
Protein 12.2 g
Carbohydrate 40.5 g
Fiber 2.6 g
Cholesterol 11 mg
Iron 0.8 mg
Sodium 272 mg
Calcium 285 mg

Ingredients

2 1/2 cups 1% low-fat milk
1 tablespoon black peppercorns
1 (1/2-inch-thick) slice onion
1 garlic clove, crushed
1 1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices (about 4 cups)
1 tablespoon stick margarine
2 tablespoons diced shallots
3 tablespoons all-purpose flour
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cooking spray

Preparation

Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes. Pour milk mixture through a sieve over a large bowl, reserving liquid; discard solids.

Preheat oven to 350°.

Place potato in a medium saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 15 minutes or until tender; drain. Place in a large bowl; set aside.

Melt margarine in a saucepan over medium heat. Add shallots; saute 3 minutes or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk until blended. Bring to a boil. Cook 1 minute or until slightly thick; stir constantly. Remove from heat; stir in cheese, salt, and pepper. Pour milk mixture over potato; toss. Spoon potato into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 20 minutes. Broil 5 minutes or until lightly browned.

Note:

April 1997