Au Gratin Potatoes
Share this recipe with others: Tweet
Prep: 30 min. • Cook: 60 min. • Serves: 8-10
- 40-48 oz. Tasteful Selections potatoes (Recipe favorite: Ruby Sensation)
- 2 cloves garlic, peeled
- 1 small onion, peeled and halved
- ¼ c. all-purpose flour
- 1 ½ tsp. salt
- 1 tsp. dry mustard
- ¼ tsp. cayenne pepper
- ¼ tsp. freshly ground pepper
- 3 c. low-fat milk, divided
- 1 ⅓ c. shredded sharp Cheddar cheese, divided
- ½ c. fine dry breadcrumbs
- 2 tsp. extra-virgin olive oil
Preheat oven to 350-degrees. Coat a 9x13-inch baking dish with cooking spray. Place potatoes in a large saucepan and cover with cold salted water. Bring to a boil, reduce heat to medium and cook, covered, until barely tender, 10-12 minutes. Drain and cool. Coarsely shred potatoes in a food processor or with the large-holed side of a four-sided grater. Set aside.
Combine garlic, onion, flour, salt, mustard, cayenne and black pepper in a food processor; pulse until finely chopped. Add ½ cup milk and process until smooth. Scrape into a medium saucepan, add remaining 2 ½ cups milk and bring to a simmer over medium heat, stirring constantly. Simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in 1 cup cheese until melted.
Combine potatoes and the cheese mixture in a large bowl. Transfer to prepared baking dish. Combine remaining ⅓ cup cheese, breadcrumbs and oil in a small bowl. Season with salt and pepper and mix with your fingers. Sprinkle crumb mixture evenly over the potato mixture.
Cover pan with foil and bake for 40 minutes. Uncover and bake until golden brown and bubbling, about 20 minutes more. Let stand for 10 minutes before serving.