I've made dozens of batches of potatoes au gratin (scalloped potatoes) over the years. I've followed recipes made famous by Paula Dean, Emeril and Betty Crocker, but a few weeks ago, I tried a weight watchers recipe and it blew my mind.
One usually doesn't think "diet" or "low-fat" when it comes to scalloped potatoes, so this recipe is more about the cooking technique. If you have ever struggled with getting your potatoes done, having the cheese curdle, or having your potatoes served "soupy" then this is the recipe for you.
Enjoy!
Stacy
Potatoes Au Gratin
Slightly Adapted from Weight Watchers
Slightly Adapted from Weight Watchers
Ingredients:
cooking spray
1 tablespoon butter (we use "I can't believe it's not butter")
1/2 tablespoon olive oil
1 medium yellow onion, sliced thinly
2 tablespoons flour
2 cups skim milk (yes skim!); you may need to add up to an additional 1/2 cup
2 pounds Yukon gold potatoes sliced thinly
1 1/2 cups low-fat shredded sharp cheddar cheese, divided
1/3 cup Parmesan cheese
salt and pepper, to taste
Directions:
Preheat oven to 375F. Spray 2 qt casserole dish with cooking spray.
Melt butter in large pot over medium heat. Add onion and cook, stirring occasionally until slightly browned. Add flour and stir; cooking flour about 1-2 minutes. Slowly add milk; whisking in, then add potatoes and stir to coat. Bring mixture to a slow boil until thickened (you may need to add just a bit more milk if it gets too thick). Stir in 3/4 cup of shredded cheddar, then season with salt and pepper.
Pour mixture into casserole dish. Bake for 1 hour uncovered. Cover, then bake until potatoes are fork tender, about another 15-20 minutes.
Top with remaining cheddar and Parmesan cheese, and set oven to broil. Cook until cheese bubbles and browns, about 1-2 minutes. Allow to cool for 5 minutes before serving.
Serves 8
cooking spray
1 tablespoon butter (we use "I can't believe it's not butter")
1/2 tablespoon olive oil
1 medium yellow onion, sliced thinly
2 tablespoons flour
2 cups skim milk (yes skim!); you may need to add up to an additional 1/2 cup
2 pounds Yukon gold potatoes sliced thinly
1 1/2 cups low-fat shredded sharp cheddar cheese, divided
1/3 cup Parmesan cheese
salt and pepper, to taste
Directions:
Preheat oven to 375F. Spray 2 qt casserole dish with cooking spray.
Melt butter in large pot over medium heat. Add onion and cook, stirring occasionally until slightly browned. Add flour and stir; cooking flour about 1-2 minutes. Slowly add milk; whisking in, then add potatoes and stir to coat. Bring mixture to a slow boil until thickened (you may need to add just a bit more milk if it gets too thick). Stir in 3/4 cup of shredded cheddar, then season with salt and pepper.
Pour mixture into casserole dish. Bake for 1 hour uncovered. Cover, then bake until potatoes are fork tender, about another 15-20 minutes.
Top with remaining cheddar and Parmesan cheese, and set oven to broil. Cook until cheese bubbles and browns, about 1-2 minutes. Allow to cool for 5 minutes before serving.
Serves 8
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