Potatoes au Gratin
- Total Time
We used whole milk for extra creaminess but the dish is still light. Extra-sharp low-fat Cheddar is key for fantastic flavor.
cooking spray3 spray(s)
regular butter2 tsp
uncooked Spanish onion(s)1 large, halved and thinly sliced
uncooked Yukon gold potato(es)2 pound(s), washed and thinly sliced
table salt1 tsp
black pepper¼ tsp
ground nutmeg⅛ tsp
whole milk2 cup(s)
WeightWatchers Cheese, cheddar, shredded, low fat4 oz, extra sharp-variety
- Preheat oven to 350°F. Coat a 9- X 13-inch glass baking dish with cooking spray.
- 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.
- 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.
- 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.