Potatoes Au Gratin

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


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


And pull down on the handle.


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.  


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.  


Potatoes Au Gratin

 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


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.

Source:  Cooking Light


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