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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Basic Potatoes Au Gratin

Makes: 8 servings Yield: 8 side-dish servings
Prep 40 mins Chill  overnight Bake 350°F1 hr 30 mins Stand 10 mins
Basic Potatoes Au Gratin
Ingredients
  • 6  medium potatoes (2 lb.), peeled, if desired, and thinly sliced (about 6 cups)
  • 1/2  cup  chopped onion (1 medium)
  • 2  large garlic cloves, minced
  • 2  tablespoons  olive oil or cooking oil
  • 1/4  cup  all-purpose flour
  • 1  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 3  cups  milk
  • 1  cup  shredded Parmesan (4 oz.)
Directions

1. Preheat oven to 350 degrees F. Cook potatoes in lightly salted boiling water for 5 minutes. Drain; set aside.

2. For sauce, in a saucepan cook onion and garlic in hot oil over medium heat until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat.

3. In a greased 2-1/2- to 3-quart au gratin or rectangular baking dish or two 1-1/2-quart au gratin dishes layer half the potatoes. Pour half the sauce over potatoes. Sprinkle with 1/2 cup cheese. Repeat with remaining potatoes and sauce. Cover and refrigerate remaining cheese. Cover gratin and refigerate overnight.

4. Bake, covered, for 50 minutes for large dish, and 40 minutes for small dishes. Uncover; top with remaining cheese. Bake 40 to 50 minutes more or until potatoes are tender and top is golden. Let stand 10 minutes before serving. Makes 8 side-dish servings.

From the Test KitchenSeafood and Goat Cheese Gratin:
  • Add 1 tablespoon snipped fresh tarragon to sauce. Layer 8 ounces smoked salmon or whitefish, skin removed and salmon flaked, on first layer of potatoes before adding sauce. Substitute goat cheese for Parmesan cheese. Served with a green vegetable, this gratin becomes a main dish. Each serving: 331 cal., 13 g total fat (5 g sat. fat), 35 mg chol., 961 mg sodium, 37 g carbo., 3 g fiber, 18 g pro. Daily Values: 7% vit. A, 39% vit. C, 26% calcium, 16% iron.
Mushroom and Blue Cheese Gratin:
  • Cook 3 cups sliced cremini mushrooms with the onion and garlic. Add 4 teaspoons snipped fresh sage to sauce. Substitute crumbled blue cheese for Parmesan cheese. Each serving: 238 cal., 10 g total fat (4 g sat. fat), 18 mg chol., 541 mg sodium, 28 g carbo., 2 g fiber, 10 g pro. Daily Values: 6% vit. A, 30% vit. C, 20% calcium, 12% iron.
To serve right away:
  • Bake, covered, for 35 minutes for larger dishes and 20 minutes for smaller dishes. Uncover; top with remaining cheese. Bake 35 minutes more or until potatoes are tender and top is golden.
Nutrition Facts (Basic Potatoes Au Gratin)
  • Servings Per Recipe 8,
  • cal. (kcal) 220,
  • Fat, total (g) 8,
  • chol. (mg) 15,
  • sat. fat (g) 3,
  • carb. (g) 27,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 10,
  • vit. A (IU) 243,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 511,
  • Potassium (mg) 681,
  • calcium (mg) 252,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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