Healthier Creamy Au Gratin Potatoes

Healthier Creamy Au Gratin Potatoes

20
MakeItHealthy 695

"These potatoes are so creamy, even with reduced-fat cheese and milk. This is a great side dish to a low-fat meat entree. Just add a green salad to complete the meal!"

Ingredients 2 h {{adjustedServings}} servings 464 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
  2. Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
  3. Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
  4. Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
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Reviews 20

  1. 24 Ratings

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dorothy
5/12/2012

Very tasty. I liked the lowfat alternative. You really didn't miss the high fat ingredients at all.

Ranchlady
12/25/2012

My husband and I made it today for Christmas dinner. It was more than fabulous. I too used fat free milk as others did and thought it turned out just fine. I always use no-salt butter. Not too cheesy and greasy just perfect. The onions were a nice touch since the hubby LOVES onion. Two thumbs up!!!!!!

Mary P.
3/30/2013

I almost never make major changes to a recipe before I make it "as is" first. So after making this exactly as written once (and it was very good!), these are the changes that I made to make it even more healthy. I used yukon gold potatoes (leaving peel on) because I found the russte to be a bit mealy. I used 1 Tbls butter, 1 1/2 Tbls organic EVOO (a healthier fat). I also used fat free 1/2 and 1/2 in place of the milk, this made it extra creamy. Just before I added the cheese to the sauce, I put in a minced clove of garlic and a couple dashes of hot sauce. The changes were made because of my families personal tastes but this is the way we make them all the time now.