Creamy Au Gratin Potatoes
Source of Recipe
"Recipe Doctor" originally -- I made a couple of changes!
List of Ingredients
3 large russet potatoes -- cut into 1/4" slices
1 onion -- sliced into thin rings
pepper -- to taste
1 1/2 tablespoons light margarine
1/2 teaspoon salt
3 tablespoons flour
1 1/2 cups fat free half-and-half
1 1/2 cups fat-free cheddar cheeseRecipe
Preheat oven to 400� Coat the entire inside of a 1-quart casserole dish with canola cooking spray.
Layer one third of the potatoes into the bottom of the prepared casserole dish. Top with half of the onion slices and add pepper to taste. Add half of the remaining potatoes on top of the onion slices. Then add the remaining onions and pepper to taste. Layer the last of the potatoes on top of this.
In a medium-sized saucepan, melt butter over medium heat and let the butter brown slightly; remove from the heat. In a small bowl, whisk the flour and salt with 1/4 cup of the fat-free half and half. Whisk in 1/4 cup more of the half and half and add the mixture to the butter in the saucepan. Continue to cook the mixture over medium heat, stirring constantly with a whisk for 1 minute. Stir in the remaining half and half (1 cup). Cook until mixture reaches your desired thickness, about 3 minutes. Stir in cheese all at once, and continue stirring until melted, about 30 - 60 seconds. Pour cheese slowly over potatoes, and cover the dish with aluminum foil (coat the side touching the potatoes with canola cooking spray so that it doesn't stick to the cheese sauce.
Bake 1 hour in the preheated oven or until potatoes are tender.
Serves: 6
Per Serving: 144 Calories; 1g Fat (10.5% calories from fat); 10g Protein; 18g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 477mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.
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