|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potatoes au gratin dish is made with diced cooked potatoes and a simple cheddar cheese sauce. Breadcrumbs are added to make a delicious crunchy topping. This is an excellent way to use leftover boiled potatoes.
- 3 cups diced cooked potatoes
- 6 tablespoons butter or margarine
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 cup shredded Cheddar cheese
- salt and pepper
- 1 cup soft bread crumbs
Heat the oven to 400 F.
Butter a shallow, broiler-safe baking dish.
Place the diced potatoes in the prepared baking dish.
In a saucepan over medium-low heat, melt 6 tablespoons of butter. Remove 3 tablespoons of butter to a cup or bowl; set aside.
To the remaining 3 tablespoons of butter in the saucepan, add flour. Stir to blend well; continue cooking and stirring for 2 minutes. Gradually stir in milk. Continue cooking, stirring constantly, until sauce is thick and smooth. Add cheese and continue stirring until cheese is melted.
Pour the sauce over potatoes in baking dish; mix gently.
Place bread crumbs in a bowl; drizzle with remaining 3 tablespoons melted butter; toss to coat.
Sprinkle the buttered breadcrumbs evenly over the potatoes.
Bake potatoes au gratin in the preheated oven for about 15 minutes to heat through and then broil until golden brown.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
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