I must tell you that I am a die-hard creamy scalloped potato girl. However, I am always open to new and healthier substitutes.
We traveled back to Northern Virginia this holiday season to visit with our children and grandchildren and share Christmas dinner. My daughter Jennifer is a really good cook and always treats us to a wonderful dinner and this year was no different. We enjoyed a dinner of baked ham, white cheddar-potato gratin, asparagus, corn, rolls, and pumpkin pie. It was all just wonderful.
Normally she would make scalloped potatoes as a side but the other half of the Delicious Divas, Kristine requested that Jennifer substitute the scalloped potatoes for a recipe she found in the December 1999 issue of Cooking Light called ‘White Cheddar-Potato Gratin’. Kristine is always looking for recipes that are not only delicious but healthy as well.
I love scalloped potatoes. I love the rich creamy sauce with just a little hint of onion and potatoes that just melt in your mouth. Scalloped potatoes, for me, add that touch of moistness to a meat than can sometimes be a little dry. These potatoes infused with garlic, white cheddar added to the sauce, and the wonderfully crunchy rye bread topping
offered a delicious symphony of tastes and textures that I really enjoyed. Jennifer was kind and told her sister that she would make the new recipe and we were all glad she did. These potatoes were rich and creamy and was just the perfect side dish for our dinner. I had two helpings and probably could have eaten more but, remember, there was still pumpkin pie to enjoy.
White Cheddar-Potato Gratin
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
¼ cup all-purpose flour
2 cups 1% low-fat milk
1 cup (4 ounces) shredded white cheddar cheese
¾ teaspoon salt
1/8 teaspoon ground red pepper
- 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 minutes or until coarse crumbs form to measure ½ cup. Combine the breadcrumbs and butter, and set aside.
- Preheat oven to 350°.
- 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.
[Nutritional information: (Calories 173; Calories from fat 30%; Fat 5.7g; Saturated fat 3.5g; Monounsaturated fat 1.6g; Polyunsaturated fat 0.2g; Protein 6.6g; Carbohydrate 23.6g; Fiber 1.5g; Cholesterol 17mg; Iron 0.6mg; Sodium 307mg; Calcium 150mg.]
I know the holidays are but a wonderful memory at this point but I thought this recipe was definitely worth passing on.
The super bowl is just days away, so tomorrow I will be trying a new dip recipe. Stay tuned.