Recipe by MakeItHealthy
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
russet potatoes, sliced into 1/4 inch slices
onion, sliced into rings
salt and ground black pepper to taste
low-fat (1%) milk
1 1/2 cups
shredded reduced-fat Cheddar cheese
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!!!!!!
Very tasty. I liked the lowfat alternative. You really didn't miss the high fat ingredients at all.
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.
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.
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Healthier Creamy Au Gratin Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 181
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make the best creamy scalloped potatoes.
See how to make rich and creamy au gratin potatoes in four easy steps.
Learn how to make this creamy, cheesy casserole—a favorite all year long.