Wednesday, May 2, 2012

Scalloped Potatoes Au Gratin

I just love potatoes, and I think they get a bad rap. This fascinating little tuber is actually quite nutritious, containing more potassium than a banana. It's surprisingly high in vitamin C. Boiled, or baked with the skin on will provide a multitude of nutrients, plus healthy dietary fiber (although most of the other vitamins and minerals are in the potato flesh itself). That is why I always leave the skin on. So here you go you can have your potatoes and eat them too. Healthy can taste good!

Scalloped Potatoes Au Gratin
  • Yukon gold potatoes skins on and sliced thin, about 4 cups
  • 1 medium sweet vidalia onion sliced thin
  • 2 cups fat free milk
  • 4 Tbsp. all purpose flour
  • 4 Tbsp. Smart Balance margarine
  • 2 tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. cayenne pepper, optional
  • ½ tsp. garlic powder, optional
  • 1 cup reduced fat grated Sargento Cheddar cheese
Wash potatoes well and then slice very thin. I like to use my mandoline slicer for the potatoes and the onion. Then peel and slice the onion too. Set aside and melt margarine in a small pot over medium heat and as soon as margarine is melted whisk in flour then add milk and whisk together well stirring occasionally. Add salt, pepper and optional seasonings at this point. As soon as mixture heats up and thickens slighty remove from heat. Spray a 2 ½ quart Corning bakeware dish with pam spray. Layer potatoes and some onion alternately until all is in the dish making sure that potatoes are on the top layer at the end. Pour milk mixture over top of  potatoes and onion then cover with lid and bake at 350 degrees for 1 hour. Then remove lid and add cheese and bake an additional 30 minutes uncovered, for a total bake time of 1 ½ hours.

The yellow meat potatoes have a more buttery flavor to them and really help make these tasty without a lot of added fat.

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