READY IN 2 hr

Healthier Creamy Au Gratin Potatoes

Read Reviews (11)

"These potatoes are so creamy, even with reduced-fat cheese and milk. This is a great side dish to a low-fat meat entree. Just add a green salad to complete the meal!" — MakeItHealthy

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.
Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

Kitchen-Friendly View

PREP 30 mins
COOK 1 hr 30 mins
READY IN 2 hrs

Footnotes

Editor's Note:
This recipe is a healthier version of Creamy Au Gratin Potatoes.

Reviews More Reviews

Most Helpful Positive Review

Dec 25, 2012

My husband and I made it today for Christmas dinner. It was more than fabulous. I too used fat free milk as others did and thought it turned out just fine. I always use no-salt butter. Not too cheesy and greasy just perfect. The onions were a nice touch since the hubby LOVES onion. Two thumbs up!!!!!!

—Ranchlady

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Most Helpful Critical Review

May 12, 2012

Very tasty. I liked the lowfat alternative. You really didn't miss the high fat ingredients at all.

—dorothy

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12 Ratings

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Sep 05, 2012

I made this recipe as stated except I used skim milk. The potatoes were still yummy and creamy. Everyone loved the dish and it's a great make-ahead recipe.

—nsb2323

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Feb 04, 2013

These potatoes were wonderful. A great way to save some calories. I used instant nonfat dry milk since that is all I had on hand. If I make this dish again, I would use a little less onion and chop the onion instead of slicing the onion. I also would reserve some of the cheese for the top and sprinkle paprika for color. During the last 10-15 minutes I would uncover the potatoes so the top browns nicely.

—Lela

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Dec 14, 2012

I made this recipe even more Healthier. Instead of low-fat (1%) milk I used instead non-dairy creamer not powder and you must use a non-flavor creamer. It makes it so creamer and it tastes better. With your potatoes LEACH them, which means to soak the starch out for about 3 hour's or longer it's better. Try using salt free seasoning or flavored and yes they have low Phosphorus their out there and let's not forget a little Garlic Powder. I love cheese even low fat but I did find a non-dairy cheese and I know what your going to say. YUCK!!! I did find a cheese and it's called Daiya (DAAYA) and many restaurant's use this cheese and you didn't even know it. HA! Instead of real butter use margarine instead or a Healthier Brand.

—Top Chef

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Apr 01, 2013

I wanted another "go to" side dish recipe for those times I am asked to "bring something" and this looked good. I made it basically as is, though when I changed the amounts to alter the servings, I mistakenly calculated the milk wrong so mine came out a bit dry. I followed other reviews' suggestions and minced the onion. I also took the sliced potatoes and minced onion, and mixed them together with the salt and pepper before adding the cheese sauce. Added a dash of garlic powder, but this was still bland...not sure what it needs....maybe fresh rosemary? I will probably try it again and see if I can liven up the flavor, it's worth another shot.

—cls223

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Mar 30, 2013

I almost never make major changes to a recipe before I make it "as is" first. So after making this exactly as written once (and it was very good!), these are the changes that I made to make it even more healthy. I used yukon gold potatoes (leaving peel on) because I found the russte to be a bit mealy. I used 1 Tbls butter, 1 1/2 Tbls organic EVOO (a healthier fat). I also used fat free 1/2 and 1/2 in place of the milk, this made it extra creamy. Just before I added the cheese to the sauce, I put in a minced clove of garlic and a couple dashes of hot sauce. The changes were made because of my families personal tastes but this is the way we make them all the time now.

—Mary P.

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Dec 27, 2012

I made these potatoes twice over the holidays and they were a big hit! The only changes I made was that I didn't peel the potatoes and used white potatoes over russet, I mixed 1 cup light cream and 1 cup skim milk and instead of all cheddar, i used half 4 cheese Italiano (Kraft) and the other cheddar. These were awesome and were gobbled up fast!

—trijo

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Nutrition

Calories
464 kcal
23%

Carbohydrates
53.5 g
17%

Cholesterol
62 mg
21%

Fat
20.1 g
31%

Fiber
5.4 g
21%

Protein
21.2 g
42%

Sodium
899 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Healthier Creamy Au Gratin Potatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 464
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 12.1g 61 %
Cholesterol 62mg 21 %
Sodium 899mg 36 %
** Potassium 1131mg 32 %
Total Carbohydrates 53.5g 17 %
Dietary Fiber 5.4g 21 %
Protein 21.2g 42 %
Sugars 8.9g
Vitamin A 20 %
Vitamin C 73 %
Calcium 106 %
Iron 21 %
** Thiamin 31 %
** Niacin 38 %
** Vitamin B6 44 %
** Magnesium 24 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.