ISO: potatoes au gratin recipe

[Donnalee]

I want to make potatoes au gratin this Sunday to go with ham. Does anyone have a really good recipe? I like the Betty Crocker one in a box, but don't like all the preservatives and such. Also, homemade tastes much better anyway. Please post your recipe. Thanks a bunny bunch!

[sneezles]

I used this one this past weekend and thoght it was very good. I found it on the CL Homepage recipe search:

Potatoes Au Gratin


Steeping the milk for the cheese sauce in onion and peppercorns heightens its flavor.


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Ingredients
2-1/2 cups 1% low-fat milk
1 tablespoon black peppercorns
1 (1/2-inch-thick) slice onion
1 garlic clove, crushed
1-1/2 pounds peeled baking potato, cut into 1/4-inch-thick slices (about 4 cups)
1 tablespoon stick margarine
2 tablespoons diced shallots
3 tablespoons all-purpose flour
1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cooking spray


Directions
Prep Time: 25 minutes
Cooking Time: 45 minutes

Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat. Cover; let stand 10 minutes. Pour milk mixture through a sieve over a large bowl, reserving liquid; discard solids.

Preheat oven to 350º.

Place potato in a medium saucepan. Cover with water; bring to a boil. Reduce heat. Simmer 15 minutes or until tender; drain. Place in a large bowl; set aside.

Melt margarine in a saucepan over medium heat. Add shallots; saute 3 minutes or until soft. Stir in flour; gradually add reserved milk. Stir with a whisk until blended. Bring to a boil. Cook 1 minute or until slightly thick; stir constantly. Remove from heat; stir in cheese, salt, and pepper. Pour milk mixture over potato; toss. Spoon potato into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350º for 20 minutes. Broil 5 minutes or until lightly browned.

[Jewel]

I made these potatoes and we loved them, but I did add a half cup of 2% milk Sharp Cheddar Cheese to the swiss cheese that was called for. I know it upped the calories and fat, but AuGratin needs to be cheesy!! http://www.cookinglight.com/bbs/biggrin.gif They were wonderful!

[Donnalee]

Sneezles, Thank you for the recommendation. I will give them a try. Can I substitute green onions for the shallots?

Jewel, I am with you. It should be cheesy!

[catharine]

There are two recipes in the CL Five Star Cookbook. I don't know if the one above is the au gratin recipe. They also have another one that is "quick and easy" and uses gruyere cheese. I can post later if no one else does.

[sneezles]

Donnalee,
I use green onions as a sub all the time so I would use them here if I didn't have shallots, using only the white part and saving the green for a salad.

Catherine,
I actually used Grueye in this recipe instead of the reduced fat Swiss (which I can't stand).

[Wendy w]

Thank you for the suggestion Sneezles! I am invited to a friend's for Easter dinner and was thinking about bringing a potato gratin dish and this looks wonderful!

Greyere sounds like a great substitute although Alpine Lace is a really good lowered fat swiss cheese.

Jewel & Donnalee: I agree with you as it should be cheesy. The group that I will be with doesn't care about light so I may kick up the cheese http://www.cookinglight.com/bbs/biggrin.gif .

[catharine]

Here are the two recipes I mentioned.

Gratin Dauphinois {Quick and Easy}

In this recipe, more commonly known as scalloped potatoes with cheese, the cheese mixture bubbles up in the dish while it cooks. Don't worry; it won't run over, but will result in golden, crispy edges.

1 clove garlic, halved
Butter flavored veg. cooking spray.
6 med. size red potatoes, peeled and cut into 1/8-inch thick slices (about 2 lbs.)
2 T margarine, melted
1/2 t. salt
1.8 t. pepper
1/2 c. (2 oz.) grated Gruyere cheese
1 c. skim milk

Rub inside of 1.5 qt casserole with cut sides of garlic. Discard garlic. Coat dish with cooking spray.

Arrange half of potato slices in caserole, drizzle with 1 T. margarine. Sprinkle with half of sale, half of pepper, and half of cheese. repeat procedure with remaining potato slices, margarine, salt, pepper and cheese.

Bring milk to a boil in a small saucepan over low heat. Pour milk over potato mixture.

Bake potato mixutre at 425, uncovered for 40 minutes or unitl potato is tender. Let stand 10 minutes before serving. Yield: 7 servings (1 cup).

Cal 165, 33% fat, 6g prot, Fat 6.1 g (sat 2.2), carb 22g, sodium 258 mg.

Potato Gratin
Veg. Cooking spray
1 c. chopped onion
1 clove garlic, halved
6 med. baking potatoes, peeled and cut into 1/8-inch thick slices (about 2.5 lbs.)
1/4 t. salt
1.8 t. freshly ground pepper
3/4 c. (3 oz.) shredded extra sharp Cheddar cheese
1/4 c. freshly grated Romano cheese
1 3/4 cups canned low-sodium chaicken broth, undiluted
1 c. evaporated skimmed milk

Coat a large nonstick skillet with cooking spray; palce over medim heat until hot. Add onion and saute 5 minutes until tender; set aside.

Rub a shallow 3 qt. baking dish with cut cut sides of garlic. Discard garlic. Coat dish with cooking spray.

Arrange one-third of potato slices in baking dish, and sprinkle with 1/8 t salt, and 1/8 t. pepper/ Top with half of sauted onion and half of Cheddar and Romano cheeses. Repeat layers, ending with remaining potato slices.

Bring broth and milk to a boil over low heat in a small saucepan. Pour over potato mixture. Bake, uncovered, at 425 for 50 minutes or until tender. Let stand 5 minutes before serving. Yield 6 servings (1 c).

Cal 245 (25% fat) Por 12.2, Fat 6.9 (sat 4.0) Sodium 323 mg.

(I typed this really fast so please forgive any typos. I will recheck later).


[This message has been edited by catharine (edited 04-12-2001).]

[karen w]

The gratin Dauphinois are great and really easy too!!

[SusanMac]

Has anyone tried the Potatoes Anna from the current issue?? the picture looks beautiful and impressive for an Easter dinner. But, I'm a bit afraid it could easily turn out too dry.

[Julie in AZ]

I made the Gratin Dauphinos from the 5 star cookbook and they were wonderful. After slicing the red potatoes, I didn't keep them in water so they turned an unappetizing color, so I would soak them next time, but the flavor was great.

[Donnalee]

Catharine, The Potatoes Gratin sounds really good. I love Romano cheese. It adds lots of flavor.

These recipes all sound so good. Now I have to choose which one to try first for Sunday's dinner. Thanks everyone.