Au Gratin Red Potatoes
Originally published as Au Gratin Red Potatoes in Light & Tasty April/May 2003, p6. I loved the creamy potatoes my mother prepared when I was young, so I created this lightened-up version that goes well with any main course.
Originally published as Au Gratin Red Potatoes in Light & Tasty April/May 2003, p6. I loved the creamy potatoes my mother prepared when I was young, so I created this lightened-up version that goes well with any main course.
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- 2 tablespoons toasted wheat germ
- 2 cloves garlic minced
- 1/4 cup parmesan cheese shredded
- 1/2 cup cheddar cheese shredded
- 1/2 teaspoon olive oil
- 2 pounds red potatoes peeled and sliced
- 2 cups fat-free milk plus 2 tablespoons, divided
- Carbohydrate 325.41131776119 g
- Cholesterol 74.8000000655909 mg
- Fat 29.7998044073504 g
- Fiber 35.7467314928943 g
- Protein 62.6990051611032 g
- Saturated Fat 16.2124254439292 g
- Serving Size 1 1 Recipe (1490g)
- Sodium 917.383227088177 mg
- Sugar 289.664586268295 g
- Trans Fat 2.3805613272895 g
- Calories 1769 calories
Step-by-step
- In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1-1/2-qt. baking dish coated with cooking spray.
- In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan cheese. Combine wheat germ and oil; sprinkle over top.
- Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Let stand for 10 minutes before serving.
Bubbling dairy envelopes tender slices of red potato beneath a golden crust of parmesan and toasted wheat germ. Simmering the sliced tubers directly in milk infuses the cooking liquid with natural starches, which naturally aids the thickening process later without requiring excess butter or heavy cream. Peeling the red potatoes ensures maximum liquid absorption during the initial boil.
Equipment and Technique Management
A heavy-bottomed, large saucepan is essential to prevent scorching the milk during the initial ten-minute simmer. Stir frequently with a flat-edged wooden spoon to scrape the bottom. A standard 1.5-quart glass or ceramic baking dish provides optimal heat retention in a 375° oven. If the wheat germ begins to darken too quickly before the interior reaches a simmer, drape a loose tent of aluminum foil over the dish.
- Stir the flour and remaining milk into a completely smooth slurry before adding it to the hot pot to prevent lumps.
- Allow the casserole to rest for precisely ten minutes post-bake so the sauce sets into sliceable portions.
