White Cheddar-Potato Gratin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Ingredients:
2 pounds baking potato, peeled and cut into 1/4-inch-thick slices (about 5 cups) |
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 (4 ounces) shredded white cheddar cheese |
3/4 teaspoon salt |
1/8 teaspoon ground red pepper |
cooking spray |
Directions:
1. Place potato and garlic in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.
2. 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.
3. Preheat oven to 350°.
4. 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 350° for 35 minutes or until bubbly. Let stand 10 minutes.
|
|