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White Cheddar-Potato Gratin

Yield 10 servings (serving size: 1/2 cup)

Ingredients

  • 2 pounds baking potato, peeled and cut into 1/4-inch-thick slices (about 5 cups)
  • 1 garlic clove, minced
  • 1 (1-ounce) slice rye bread
  • 1 tablespoon butter or stick margarine, melted
  • 1/4 cup all-purpose flour
  • 2 cups 1% low-fat milk
  • 1 cup (4 ounces) shredded white cheddar cheese
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • Cooking spray

Nutrition Information

  • calories 173
  • caloriesfromfat 30 %
  • fat 5.7 g
  • satfat 3.5 g
  • monofat 1.6 g
  • polyfat 0.2 g
  • protein 6.6 g
  • carbohydrate 23.6 g
  • fiber 1.5 g
  • cholesterol 17 mg
  • iron 0.6 mg
  • sodium 307 mg
  • calcium 150 mg

How to Make It

  1. Place potato and garlic in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.

  2. While the potatoes are cooking, place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine the breadcrumbs and butter, and set aside.

  3. Preheat oven to 350°.

  4. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, salt, and pepper, and stir until melted. Arrange potato and garlic in an 11 x 7-inch baking dish coated with cooking spray. Pour cheese sauce over potatoes. Sprinkle with breadcrumb mixture. Bake at 350° for 35 minutes or until bubbly. Let stand 10 minutes.