Au Gratin Red Potatoes
Originally published as Au Gratin Red Potatoes in Light & Tasty April/May
2003, p6
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
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- 2 tablespoons toasted wheat germ
- 2 cloves garlic minced
- 1/4 cup parmesan cheese shredded
- 1/2 cup cheddar cheese shredded
- 1/2 teaspoon olive oil
- 2 pounds red potatoes peeled and sliced
- 2 cups fat-free milk plus 2 tablespoons, divided
- Carbohydrate 325.41131776119 g
- Cholesterol 74.8000000655909 mg
- Fat 29.7998044073504 g
- Fiber 35.7467314928943 g
- Protein 62.6990051611032 g
- Saturated Fat 16.2124254439292 g
- Serving Size 1 1 Recipe (1490g)
- Sodium 917.383227088177 mg
- Sugar 289.664586268295 g
- Trans Fat 2.3805613272895 g
- Calories 1769 calories
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.
