Au Gratin Potato Casserole
Here’s another great comfort meal for the holidays. Since there was a leftover bag of potatoes, I decided to use the potatoes in a lighten up version of a cheesy potato casserole dish. I used flour-thickened low-fat milk combined with a modest amount of tangy sharp Cheddar to make a creamy cheese sauce. These decadent potatoes will fool the pickiest eaters and toughest critics. They’re topped with additional cheese and some crushed seasoned croutons, then baked until golden brown and bubbling; you’ll find it hard to believe that these tasty potatoes have only a third of the fat of the original.
Au Gratin Potatoes
8 servings, 1 cup each
- 3 pounds red potatoes
- 1 small onion, minced
- 1 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon dry mustard
- 1/4 teaspoon freshly ground pepper
- 3 cups low-fat milk, divided
- 1 1/3 cups shredded sharp Cheddar cheese, divided
- 1 cup crushed croutons or breadcrumbs
- 2 teaspoons extra-virgin olive oil
- Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
- Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat to medium and cook, covered, until barely tender, 10 to 12 minutes. Drain and let cool.
- Coarsely shred the potatoes with the large-holed side of a box grater.
- Place minced onion, garlic powder, flour, salt, dry mustard, and black pepper in a bowl and add 1/2 cup milk and mix until smooth. Scrape into a medium saucepan and add the remaining 2 1/2 cups milk. Bring to a simmer over medium heat, stirring constantly. Simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in 1 cup Cheddar until melted.
- Combine the potatoes and the cheese sauce. Transfer to the prepared pan. Combine the remaining 1/3 cup cheese, croutons and oil in a small bowl and mix. Sprinkle the crumb mixture evenly over the potato mixture.
- Cover the pan with foil and bake for 40 minutes. Let stand for 10 minutes before serving.