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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.0
  • Total Fat: 5.1 g
  • Cholesterol: 16.0 mg
  • Sodium: 41.8 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 9.2 g

View full nutritional breakdown of Reduced Fat Au gratin Potatoes calories by ingredient
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Reduced Fat Au gratin Potatoes

Submitted by: HEATHERSP1
Reduced Fat Au gratin Potatoes

Introduction

This makes 6-8 servings depending on how big of a serving you have. This makes 6-8 servings depending on how big of a serving you have.
Number of Servings: 8

Ingredients

    * 1 tablespoon light butter (smart balance light)
    * 1 medium onion, thinly sliced
    * 1 1/2 tablespoon flour
    * 2 cups nonfat skim milk
    * 2 lbs potatoes, thinly sliced
    * 1 1/2 cups shredded reduced fat sharp cheddar cheese
    * 1 teaspoon salt
    * 1/4 teaspoon black pepper
    * 2 tsp minced garlic
    * 1/2 tbsp dry parsley
    *1/2 tsp paprika

Directions

Heat oven to 375 degrees.

Coat a 2-quart baking dish with cooking spray.

Melt butter in a large frying pan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).

Stir in flour, then slowly add in milk.

Add in potatoes; stir to mix; bring to a boil.

Stir in cheese, parsley, garlic, salt and black pepper.

Pour mixture into prepared baking dish then spread out. Sprinkle paprika over top.

Bake for 1 hour uncovered.

After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.

Cool 5 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user NONYABIZH.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    This recipe was delicious and fairly easy. I mixed all ingredients (except potatoes) before adding the potatoes as I wanted to make sure that the cheese evenly melted in the sauce. I will definitely make this recipe again. - 4/9/12

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  • Very Good
    1 of 1 people found this review helpful
    We enjoy food that's a little zippier so on top of great base recipe I added Tony's Seasoning and onion powder. Used (more than 1/4 tsp) coarse cracked black pepper for stronger flavor. - 11/12/10

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  • Made this today, they were very good everyone loved them - 12/25/13

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  • Great recipe-shared with guests today! Made some changes: used salt substitute instead of salt, inc. cheese to 2 cups (to use pkg), and used fresh garlic. Mixed ingredients for sauce as others have advised. Please beware that salt from the original recipe is not counted in the sodium info listed. - 12/30/12

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  • This recipe is fantastic. I made it just like it said except my pepper came out too fast; so I probably had about a tsp of pepper, but it still was great!!! - 12/29/12

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  • Very good! I mixed the cheese and spices in with the roux before adding the potatoes (like a more traditional cheese sauce). I also microwaved the potatoes (after slicing) for five minutes to reduce the cooking time. - 1/3/11

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  • These not only look delicious they are delicious! My husband had two huge helpings and let me say he is a very picky meat and potato man. - 9/21/10

    Reply from HEATHERSP1 (10/17/10)
    Glad it was a hit :o)


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  • Thanks for posting this recipe. It was delicious!! I'll be making these again for sure. - 4/6/10

    Reply from HEATHERSP1 (10/17/10)
    so glad you liked them :o)


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