Potatoes Au Gratin
I have a real weakness for anything potatoes. Potatoes Au Gratin, baked with cheese to a rich and creamy perfection, aah… potatoes were never at their finest. It’s rich creamy texture definitely classifies it as a comfort food! This recipe is made with lots of russet potatoes and a light cheese sauce. I pre-boil my potatoes for a creamier texture (it also cuts down on the baking time). To keep down the fat, I use 2% milk instead of cream. The incredible flavor of cheese is reached by combining the mild flavor of mozzarella with the distinct flavors of swiss and sharp cheddar cheeses.
6 medium potatoes, boiled and thinly sliced
2 cups grated swiss, mozzarella and cheddar cheese
1 teaspoon onion powder
Salt & pepper to taste
2 cups 2% milk
3 tablespoons lite-sour cream (optional)
2 slices of whole wheat bread made into crumbs (optional)
BOIL: Boil potatoes and allow to cool.
PREPARE: Slice potatoes into thin rounds and place in large mixing bowl. Mix in onion powder, salt and pepper and 1 cup of grated cheeses. Place ingredients in a 8” casserole dish and pour milk over casserole. Top with rest of cheese.
BAKE: Bake for 1/2 hour at 350 degrees. Top with whole wheat bread crumbs! (about two slices, toasted and blended up into fine crumbs!)
Note: For a added dimension try adding some finely chopped broccoli. You will need to saute the chopped broccoli in a little water until just tender and then mix in with the boiled and sliced potatoes and the cheeses etc. The addition of broccoli creates an entirely different dish!