Potatoes au Gratin
3
Points®
Total time: 1 hr 30 min • Prep: 10 min • Cook: 1 hr 20 min • Serves: 8 • Difficulty: Easy
We used whole milk for extra creaminess but the dish is still light. Extra-sharp low-fat Cheddar is key for fantastic flavour.
Ingredients
Salted butter
2 tsp(s)
Spanish onion
1 large, halved and thinly sliced
Yukon gold potato
2 cup(s), washed and thinly sliced
Table salt
1 tsp(s)
Black pepper
¼ pinch(es)
Ground nutmeg
⅛ tsp(s)
Whole milk
2 cup(s)
Low-fat shredded cheddar cheese
4 oz, extra sharp-variety
Instructions
1
Preheat oven to 350°F. Coat a 9- X 13-inch glass baking dish with cooking spray.
2
Generously coat a large pot with cooking spray; heat over medium heat. When hot, melt butter. Add onion to pot; cook, stirring occasionally, until onion starts to turn translucent and caramelize, about 10 minutes.
3
Add potatoes, salt, pepper, nutmeg, milk and cheese to pot; toss several times to coat each slice of potato. Bring to a boil and cook, stirring occasionally, until sauce thickens enough to coat the back of a spoon, about 5 minutes.
4
Pour potato mixture into prepared pan; bake until top is golden and potatoes are tender, about 45 minutes to 1 hour. Slice into 8 pieces and serve. Yields 1 piece per serving.
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