Potatoes au Gratin

Total Time
1 hr 30 min
10 min
1 hr 20 min
We used whole milk for extra creaminess but the dish is still light. Extra-sharp low-fat Cheddar is key for fantastic flavor.


cooking spray

3 spray(s)

regular butter

2 tsp

uncooked Spanish onion(s)

1 large, halved and thinly sliced

uncooked Yukon gold potato(es)

2 pound(s), washed and thinly sliced

table salt

1 tsp

black pepper

¼ tsp

ground nutmeg


whole milk

2 cup(s)

Weight Watchers Reduced Fat Mexican style blend shredded cheese

4 oz, extra sharp-variety


  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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