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Potatoes Au Gratin

Yield 4 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 350°.

  3. 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.

  4. 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.