Healthier Creamy Au Gratin Potatoes Recipe -
Healthier Creamy Au Gratin Potatoes Recipe
  • READY IN 2 hr

Healthier Creamy Au Gratin Potatoes

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 30 mins

    2 hrs


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.
  2. Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.
  3. 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.
  4. Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.
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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!!!!!!

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.

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.

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.

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.

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.

Dec 06, 2012

My husband loved this, didn't notice it was low fat at all. The only thing I changed was to omit the onions because I don't like them, and it turned out great.

Oct 26, 2014

Sounds really good I'd add chopped fresh spinach to it for an added healthy and flavorful ingredient. Thanks


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  • 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.

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