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Au Gratin Red Potatoes Recipe

Au Gratin Red Potatoes Recipe photo by Taste of Home

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I loved the creamy potatoes my mother prepared when I was young, so I created this lightened-up version that goes well with any main course.—Kate Selner, St. Paul, Minnesota

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Diabetic Friendly

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Au Gratin Red Potatoes Recipe

Prep: 20 min. Bake: 25 min. + standing

Yield: 8 Servings

20 25 45

Ingredients

2 pounds red potatoes, peeled and sliced
2 cups plus 2 tablespoons fat-free milk, divided
2 garlic cloves, minced
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons toasted wheat germ
1/2 teaspoon olive oil

Directions

In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1-1/2-qt. baking dish coated with cooking spray.
In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan cheese. Combine wheat germ and oil; sprinkle over top.
Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutritional Analysis: One serving equals 151 calories, 4 g fat (2 g saturated fat), 11 mg cholesterol, 351 mg sodium, 22 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Au Gratin Red Potatoes in Light & Tasty April/May 2003, p6

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Au Gratin Red Potatoes

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Reviewed on Jul. 17, 2012 by LegalSec

Very very good. The only things I did different was that I used 1% milk and lowfat 2% cheddar and only 1/4 tsp. of oil for the wheat germ. It was plenty enough.

Reviewed on Feb. 23, 2010 by Kim Jennings

This was so easy to make, this well be a regular addition to our dinners.

Reviewed on Jul. 14, 2008 by janey1967