Wednesday, November 25, 2009

White Cheddar-Potato Gratin

  • 2 pounds baking potato -- (about 5 cups) peeled and cut into
  • 1/4-inch-thick slices
  • 1 garlic clove -- minced
  • 1 (1-ounce) slice rye bread
  • 1 tablespoon butter or stick margarine -- melted
  • 1/4 cup all-purpose flour
  • 2 cups 1% low-fat milk
  • 1 cup white Cheddar cheese -- (4-ounces) shredded
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • Cooking spray
Place potato and garlic in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.

While the potatoes are cooking, place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine the breadcrumbs and butter, and set aside.

Preheat oven to 350º.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, salt, and pepper, and stir until melted. Arrange potato and garlic in an 11 x 7-inch baking dish coated with
cooking spray. Pour cheese sauce over potatoes. Sprinkle with breadcrumb mixture. Bake at 350º for 35 minutes or until bubbly. Let stand 10 minutes.

Servings: 10
serving size: 1/2 cup
3 points per serving


Per Serving (excluding unknown items): 167 Calories; 6g Fat (30.0% calories from fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 292mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

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