2/28/11

Potatoes Au Gratin

I received a potato cutter for Christmas, and let me tell you, it is awesome! 

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All you have to do is place the potato (peeled or unpeeled) in the slicer...

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And pull down on the handle.

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The cutter pushes the potato through the grate and cuts the potato into perfect rectangles.  They are great for french fries or for using in potatoes au gratin.  

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The potato cutter is not a necessity in the kitchen, but it is a pretty cool accessory.

Whether you have a potato cutter or not, this potato au gratin dish is delicious.  Any time you combine potatoes with creamy cheese, you're bound to have a great dish.  This version is lighter than most.  That by no means makes this a "diet" food, but it does cut out some of the unnecessary calories.  

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Potatoes Au Gratin


Ingredients:
 2  teaspoons butter
1  medium onion (about 5 1/2 ounces), thinly sliced
3  garlic cloves, minced
4  cups  2% reduced-fat milk
1  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
3  ounces  all-purpose flour (about 2/3 cup)
6  ounces  shredded sharp cheddar cheese (1 1/2 cups), divided
6  ounces  diced ham (about 1 1/4 cups)
3 pounds  peeled baking potatoes, cut into 1/8-inch-thick slices
Cooking spray

Directions:

Preheat oven to 350°.

Melt butter in a Dutch oven over medium-high heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Combine milk, salt, pepper, and flour, stirring with a whisk. Add milk mixture to pan. Bring to a simmer; cook until slightly thick (about 2 minutes), stirring frequently. Add 4 ounces cheese and ham, stirring until cheese melts. Stir in potatoes.

Place the potato mixture in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle potato mixture with remaining 2 ounces of cheese. Cover with foil coated with cooking spray. Bake at 350° for 45 minutes. Uncover and bake an additional 30 minutes or until lightly browned and potatoes are tender. Let stand 15 minutes before serving.
 
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Source:  Cooking Light

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