Au Gratin Red Potatoes Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3/4 teaspoon salt
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- 2 tablespoons toasted wheat germ
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded parmesan cheese
- 1/2 teaspoon olive oil
- 2 pounds red potatoes peeled and sliced
- 2 cups plus 2 tablespoons fat-free milk divided
- Carbohydrate 22.534349262519 g
- Cholesterol 10.4625 mg
- Fat 4.02370259382276 g
- Fiber 2.5300738105162 g
- Protein 6.30838294476849 g
- Saturated Fat 2.28663876489794 g
- Serving Size 1 1 serving (132g)
- Sodium 138.238705277492 mg
- Sugar 20.0042754520028 g
- Trans Fat 0.24526923072405 g
- Calories 148 calories
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 375degrees 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
