Photo of Potatoes au gratin by WW

Potatoes au gratin

Total Time
1 hr 30 min
10 min
1 hr 20 min
We used whole milk for extra creaminess and deliciousness, but the dish is still light. The reduced-fat, Mexican-style blended shredded cheese is the key for fantastic flavor for this easy recipe. It's also chock-full of Spanish onions, hearty Yukon gold potatoes, and ground nutmeg. After you assemble the gratin, it's got to bake in the oven for about an hour until the top is nice and golden and for the potatoes to get wonderfully tender, so you can let it hang out there while you're getting the rest of your dinner prepared. It'll be ready to go when you are.


Cooking spray

3 spray(s)

Unsalted butter

2 tsp

Spanish onion

1 large, halved and thinly sliced

Uncooked Yukon gold potato

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 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.