Painless Potatoes Au Gratin
This healthier version is still rich and full of flavor but avoids the hassle of par-boiling the potatoes. For a meaty version, spread 2 cups of chopped ham between the layers of potatoes.
- 3 - 4 russet potatoes peeled, if desired, and very thinly sliced, about 1 ½ lbs.
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ¾ tsp. dried rosemary
- ¾ tsp. dried thyme
- 1 1/2 Tbsp. butter
- 1 Tbsp. flour
- 1 cup nonfat milk or whatever kind you have
- 1 cup Gruyere cheese shredded
- Preheat the oven to 350 degrees. Spray a round or square medium-sized casserole dish with nonstick, cooking spray.
- In a small bowl, combine the salt, pepper, rosemary and thyme.
- Lay the potatoes evenly in the casserole dish, sprinkling the spices between each layer.
- In a small saucepan, melt the butter over medium heat and heat the milk in the microwave. Whisk the flour into the butter for about 30 seconds, then add the hot milk and bring it just to a boil.
- Stir in the cheese for about a minute, and pour the sauce evenly over the potatoes.
- Cover the dish with aluminum foil and bake it for 40 minutes. Remove the foil and bake it for about 20 more minutes until the potatoes start to turn golden brown and are very tender. Serve it immediately or refrigerate it for up to 3 days.
Slow Cooker Directions
- Turn the slow cooker on high and put the butter in it and let it melt while you prepare the potatoes. Once the butter is melted, whisk in the flour and then the milk, then stir in the spices and cheese. (You may reserve some cheese to put on top if you wish.)
- Add the potatoes and turn them well to coat.
- Cook on low for 8 – 10 hours or on high for 4 - 5 hours, topping it with the reserved cheese 30 minutes before serving, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Combine the spices, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish. Scramble Flavor Booster: Increase the rosemary and thyme to 1 tsp. each. Tip: I usually stick this dish under the broiler for the last 2 minutes of baking as it nicely browns the top. Just keep your eye on the potatoes if you decide to do this as they can burn quickly if left under the broiler for more than a minute or two. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Calories: 229kcalCarbohydrates: 24gProtein: 11gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 33mgSodium: 363mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 430IUVitamin C: 7mgCalcium: 313mgIron: 2mg
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