Au Gratin Red Potatoes Recipe

4 1 4
Au Gratin Red Potatoes Recipe
Au Gratin Red Potatoes Recipe photo by Taste of Home
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Au Gratin Red Potatoes Recipe

Read Reviews
4 1 4
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing

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

Nutritional Facts

1 cup: 151 calories, 4g fat (2g saturated fat), 11mg cholesterol, 351mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Au Gratin Red Potatoes in Light & Tasty April/May 2003, p6

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LegalSec User ID: 548619 54731
Reviewed Jul. 17, 2012

"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."

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