These potatoes are so creamy, even with reduced-fat cheese and milk. This is a great side dish to a low-fat meat entree. Just add a green salad to complete the meal!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish.

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  • Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper.

  • Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil.

  • Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

Editor's Note:

This recipe is a healthier version of Creamy Au Gratin Potatoes.

Nutrition Facts

463.9 calories; protein 21.2g 43% DV; carbohydrates 53.5g 17% DV; fat 20.1g 31% DV; cholesterol 62.2mg 21% DV; sodium 840.5mg 34% DV. Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/30/2013
I almost never make major changes to a recipe before I make it "as is" first. So after making this exactly as written once (and it was very good!) these are the changes that I made to make it even more healthy. I used yukon gold potatoes (leaving peel on) because I found the russte to be a bit mealy. I used 1 Tbls butter 1 1/2 Tbls organic EVOO (a healthier fat). I also used fat free 1/2 and 1/2 in place of the milk this made it extra creamy. Just before I added the cheese to the sauce I put in a minced clove of garlic and a couple dashes of hot sauce. The changes were made because of my families personal tastes but this is the way we make them all the time now. Read More
(28)

Most helpful critical review

Rating: 3 stars
05/13/2012
Very tasty. I liked the lowfat alternative. You really didn't miss the high fat ingredients at all. Read More
(25)
64 Ratings
  • 5 star values: 40
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2013
I almost never make major changes to a recipe before I make it "as is" first. So after making this exactly as written once (and it was very good!) these are the changes that I made to make it even more healthy. I used yukon gold potatoes (leaving peel on) because I found the russte to be a bit mealy. I used 1 Tbls butter 1 1/2 Tbls organic EVOO (a healthier fat). I also used fat free 1/2 and 1/2 in place of the milk this made it extra creamy. Just before I added the cheese to the sauce I put in a minced clove of garlic and a couple dashes of hot sauce. The changes were made because of my families personal tastes but this is the way we make them all the time now. Read More
(28)
Rating: 3 stars
05/12/2012
Very tasty. I liked the lowfat alternative. You really didn't miss the high fat ingredients at all. Read More
(25)
Rating: 5 stars
12/25/2012
My husband and I made it today for Christmas dinner. It was more than fabulous. I too used fat free milk as others did and thought it turned out just fine. I always use no-salt butter. Not too cheesy and greasy just perfect. The onions were a nice touch since the hubby LOVES onion. Two thumbs up!!!!!! Read More
(18)
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Rating: 5 stars
02/04/2013
These potatoes were wonderful. A great way to save some calories. I used instant nonfat dry milk since that is all I had on hand. If I make this dish again I would use a little less onion and chop the onion instead of slicing the onion. I also would reserve some of the cheese for the top and sprinkle paprika for color. During the last 10-15 minutes I would uncover the potatoes so the top browns nicely. Read More
(13)
Rating: 4 stars
09/05/2012
I made this recipe as stated except I used skim milk. The potatoes were still yummy and creamy. Everyone loved the dish and it's a great make-ahead recipe. Read More
(10)
Rating: 3 stars
12/14/2012
I made this recipe even more Healthier. Instead of low-fat (1%) milk I used instead non-dairy creamer not powder and you must use a non-flavor creamer. It makes it so creamer and it tastes better. With your potatoes LEACH them which means to soak the starch out for about 3 hour's or longer it's better. Try using salt free seasoning or flavored and yes they have low Phosphorus their out there and let's not forget a little Garlic Powder. I love cheese even low fat but I did find a non-dairy cheese and I know what your going to say. YUCK!!! I did find a cheese and it's called Daiya (DAAYA) and many restaurant's use this cheese and you didn't even know it. HA! Instead of real butter use margarine instead or a Healthier Brand. Read More
(6)
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Rating: 5 stars
12/06/2012
My husband loved this didn't notice it was low fat at all. The only thing I changed was to omit the onions because I don't like them and it turned out great. Read More
(4)
Rating: 5 stars
12/27/2012
I made these potatoes twice over the holidays and they were a big hit! The only changes I made was that I didn't peel the potatoes and used white potatoes over russet I mixed 1 cup light cream and 1 cup skim milk and instead of all cheddar i used half 4 cheese Italiano (Kraft) and the other cheddar. These were awesome and were gobbled up fast! Read More
(2)
Rating: 5 stars
10/26/2014
Sounds really good I'd add chopped fresh spinach to it for an added healthy and flavorful ingredient. Thanks Read More
(2)