Classic Potatoes au Gratin
Per ServingClassic Potatoes au Gratin |
||
|---|---|---|
| Makes: 12 | ||
| Serving Size: 1/3 cup | ||
| Calories | 115 | |
| Fat | 3 | g |
| Saturated Fat | 1.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 16 | g |
| Fiber | 1 | g |
| Sugars | 2 | g |
| Cholesterol | 5 | mg |
| Sodium | 130 mg (without added salt) | |
| Protein | 7 | g |
| Choices: Starch 1, Fat 0.5 | ||
- Makes: 12
- Serving Size: 1/3 cup
- Preparation Time: 20 minutes
- Cooking Time: 1 1/2 hour
Ingredients
| Sauce | ||
| 1 1/2 | Tbsp. | nonhydrogenated butter-type tub spread (such as Smart Balance) |
| 1 1/2 | Tbsp. | all-purpose flour |
| Salt and pepper to taste | ||
| 1 2/3 | cups | 1% milk |
| 1 1/2 | cups | shredded 75% reduced-fat cheddar cheese (extra sharp if available) |
| 6 | med. | russet potatoes (about 6 oz. each), peeled and cut into d-inch-thick slice |
Directions
- Preheat the oven to 375°F. To prepare the cheese sauce: Melt the buttery spread in a medium saucepan over medium heat. Add in the flour, salt, and pepper, and stir constantly with a wire whisk for 1 minute. Stir in the milk, and cook until thickened, stirring constantly. Stir in all the cheese, and cook for 30 seconds.
- Place half of the potato slices in a 9- by 13-inch baking pan coated with cooking spray. Pour in half the cheese sauce. Add remaining potatoes in a layer, and pour in the remaining cheese sauce.
- Cover the dish with foil, and bake for 1 to 1 1/2 hours or until potatoes are tender. Remove the foil, and broil the top of the casserole for 1 to 2 minutes if desired.
