Au Gratin Potatoes
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Ingredients
- 6 medium russet potatoes, peeled and sliced into 1/4 inch slices
- 1 cup onion, chopped
- 1 1/2 cups cheddar cheese, low-fat, shredded
- 2 tablespoons margarine
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1 dash black pepper
- 2 cups milk, non-fat
Instructions
- Wash hands with soap and water.
- Prepare a large casserole baking pan (9" x 13") by coating lightly with oil or cooking oil spray.
- Place a layer of potatoes in pan, using approximately 1/4 of potatoes.
- Sprinkle layer with 1/4 cup chopped raw onion, 1/4 of the cheese, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and sprinkling of black pepper.
- Repeat layers, making a total of 4.
- Meanwhile heat milk over low heat.
- Pour warm milk over all ingredients in casserole dish.
- Bake at 350 degrees F for one hour.
- Refrigerate leftovers within two hours.
- Wash hands with soap and water.
- Prepare a large casserole baking pan (9" x 13") by coating lightly with oil or cooking oil spray.
- Make a white sauce by melting margarine in a small pan. Stir in flour. Gradually add milk, stirring constantly.
- Cook, stirring constantly, until slightly thickened. Remove from heat. Stir in cheese until melted and smooth.
- Add salt and pepper.
- Place a layer of potatoes and onion in a prepared casserole pan, using approximately 1/4 of the potatoes and 1/4 cup onion.
- Spread with 1/2 cup of the sauce prepared in steps 2 and 3.
- Repeat layers, making a total of 4.
- Bake at 350 degrees F for one hour.
- Refrigerate leftovers within two hours.
Nutrition
| Calories | 251 |
|---|---|
| Protein | 12 g |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 13 mg |
| Sodium | 358 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Favorite Recipes for Family Meals Washington State University Extension