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Cheddar Potato Gratin

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Cheddar Potato Gratin
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 12
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Enjoy this rich cheesy potato casserole - perfect to serve a crowd.
Updated Jan 22, 2012

Ingredients

  • 1/2 cup butter or margarine
  • 2 cloves garlic, finely chopped
  • 1/3 cup Gold Medal™ all-purpose flour
  • 2 cups half-and-half
  • 1 cup whipping cream
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 3 lb Betty Crocker™ fresh russet potatoes, peeled (about 4 large)
  • 1/4 cup thinly sliced green onions (4 medium)
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup shredded Parmesan cheese
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F. Spray 3-quart glass baking dish with cooking spray.
  • 2
    In 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter 1 minute. Stir in flour with whisk until smooth. Gradually add half-and-half and cream. Heat to boiling. Reduce heat to low; cook about 5 minutes, stirring frequently, until sauce is slightly thick. Stir in salt, pepper and nutmeg. Slice potatoes into 1/8-inch-thick slices.
  • 3
    In large bowl, toss potatoes with cream sauce. Layer half of the potatoes in baking dish; top with green onions. Sprinkle with half each of the Cheddar and Parmesan cheeses. Repeat layers, using up potatoes and cheese.
  • 4
    Bake 55 to 65 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving. Cover and refrigerate any remaining potatoes.

Nutrition

340 Calories, 23g Total Fat, 8g Protein, 25g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
210
Total Fat
23g
35%
Saturated Fat
14g
72%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
410mg
17%
Potassium
460mg
13%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
6%
Sugars
4g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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