Ww Au Gratin Potatoes
Indulge in the creamy, cheesy comfort of Ww Au Gratin Potatoes—a lighter take on the classic favorite that doesn’t skimp on flavor. This recipe layers thinly sliced russet potatoes with a luscious cheddar cheese sauce made from low-fat milk, a touch of butter, and aromatics like garlic and paprika for a subtle smoky kick. Topped with a sprinkle of Parmesan and baked until golden and bubbly, these au gratin potatoes are a guilt-free way to elevate your favorite side dish. Perfectly portioned for six servings and ready in just 80 minutes, it’s an easy yet elegant option to pair with roasted meats, grilled vegetables, or even a holiday feast. Garnished with fresh parsley, this creamy casserole-style dish is a crowd-pleaser that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) Russet potatoes
- 1.5 cups Low-fat milk (1%)
- 2 tablespoons All-purpose flour
- 1 tablespoon Unsalted butter
- 2 cloves Garlic, minced
- 1.5 cups Reduced-fat shredded cheddar cheese
- 2 tablespoons Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch square or rectangular baking dish lightly with cooking spray or a small amount of butter.
Peel the potatoes and thinly slice them into rounds about 1/8-inch thick. Try to keep the slices uniform for even cooking. Set aside in a bowl of cold water to prevent discoloration.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the flour and cook for about 1 minute, stirring constantly, to form a roux. Gradually pour in the milk while whisking to avoid lumps.
Continue to cook the milk mixture, stirring frequently, until it thickens slightly, about 3-5 minutes. Remove from heat and whisk in the cheddar cheese, salt, black pepper, and paprika until smooth and creamy.
Drain the potato slices and pat them dry with a clean kitchen towel. Layer half of the potato slices evenly in the prepared baking dish.
Pour half of the cheese sauce over the potato layer, spreading it gently to cover all the slices. Top with the remaining potato slices and then evenly spread the rest of the cheese sauce over the top.
Sprinkle the grated Parmesan cheese over the top layer. Cover the dish tightly with foil to prevent excessive browning during the first stage of baking.
Bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.
Let the Au Gratin Potatoes cool slightly for 5 minutes before garnishing with chopped parsley. Serve warm as a side dish with your favorite main courses.
Nutrition Facts
Calories |
4369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 4279 mg | 186% | |
| Total Carbohydrate | 836.2 g | 304% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 60.5 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2339 mg | 180% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 21084 mg | 449% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
