Au gratin potatoes make a special side dish to a weekend dinner or holiday meal. Use red potatoes or Yukon gold in this dish.
The potatoes are briefly cooked before they are combined with the sauce ingredients and cheese. A dash of nutmeg gives the potatoes extra flavor, but it may be omitted.
- 4 cups diced potatoes (about 1/2-inch dice)
- 7 tablespoons butter, divided
- 1/3 cup all-purpose flour
- 1 3/4 cup milk, whole or low-fat
- 1/8 teaspoon freshly ground black pepper
- 3/4 teaspoon kosher salt
- 1 1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
- 1/2 cup fresh grated Parmesan or Peccorino Romano cheese, divided
- 1 cup soft bread crumbs
- Optional: dash of nutmeg
- Heat oven to 400 F.
- Butter a 2-quart baking dish.
- Put the potatoes in a saucepan and cover with water.
- Bring to a boil over medium-high heat. Lower heat to medium, cover, and continue boiling for about 10 to 15 minutes, or until the diced potatoes are fork-tender. Drain.
- Meanwhile, in a medium saucepan, melt 4 tablespoons of the butter over medium heat.
- Add flour and stir until blended and bubbly.
- Add the milk and continue cooking, stirring, until thickened. Stir in salt, pepper, and nutmeg, if using.
- Reserve about 1/2 cup of the Cheddar cheese and 2 tablespoons of the Parmesan or Romano cheese; set aside.
- Add the remaining Cheddar and Romano or Parmesan cheese to the sauce and continue cooking, stirring, just until cheese is melted.
- Add the drained potatoes and stir gently to coat thoroughly.
- Transfer the potato mixture to the prepared baking dish. Sprinkle the reserved Cheddar and Parmesan or Romano cheeses over the potato mixture.
- Melt the remaining butter and toss with the bread crumbs. Sprinkle evenly over the cheese layer.
- Bake for 15 minutes, then turn the oven on broil and broil for a minute or so, just until nicely browned.
|Nutritional Guidelines (per serving)|
|Total Fat||41 g|
|Saturated Fat||23 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||4 g|