The Healthy My Ass Cookbook

Rainbow Line
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Other Vegetable Recipes:

Candied Carrots

Caramelized Onions

Corn Pudding

Fresh Mushroom Sauté

Fried Cabbage

German Red Cabbage

Green Beans with Bacon

Hash Browns Au Gratin

Ida Ho Potatoes

Lyonnaise Potatoes

Spinach Broccoli Rice Casserole

Sweet Potato Galette with Cranberries and Dates

Zucchini Gratin

Au Gratin Potatoes

Simply the best Au Gratin Potatoes I've ever made.


1/4 cup Butter, divided usage
6 ozs. White Cheddar Cheese
2 ozs. Gruyère Cheese
2 lbs. Yukon Gold Potatoes, more or less
1/2 whole Onion
1 whole Shallot
2 cloves Garlic
3 Tbsps. Flour
1&1/2 cups Heavy Cream
1 tsp. Salt, to taste
1&1/2 tsps. Pepper, coarsely ground, to taste
1/4 cup Grated Parmesan Cheese


Preheat an oven to 375ºF.  Use 1 tablespoon of the Butter to generously grease a 2 quart square casserole baking dish.  Shred the White Cheddar Cheese and set aside.  Shred the Gruyère Cheese and set aside separate from the cheddar.  Wash or peel the Yukon Gold Potatoes and slice into 1/8 to 1/4 inch thick slices.  Slice the Onion into 1/8" slices and separate the rings.  Mince the shallot.

Make the sauce by melting the remaining 3 tablespoons of butter over low heat.  Crush the Garlic cloves into the butter.  Increase the heat to medium and heat until the butter starts to sizzle then remove from the heat and let cool 10-15 minutes.

Once cooled but still fluid, return to medium heat and whisk in one tablespoon of the flour, then 1/2 cup of the Heavy Cream.  Alternate whisking in flour and cream two more times.  Whisk vigorously to break up any lumps.  Bring the mixture to a simmer.

Turn the heat to low and stir in the Salt and Pepper to your taste.  Gradually stir in the shredded cheddar a little at a time.  Once all is melted turn off the heat and cover.

Arrange a layer of half of the potato slices heavily overlapping in the dish.  Add half of the onion slices and half of the minced shallot.  Pour half of the cheese sauce over all.  Repeat with the remainder of the potatoes, onion, shallot and sauce.

Cover the dish with its cover or aluminum foil.  Bake for 45 minutes.  Meanwhile combine the shredded Gruyère and grated Parmesan cheeses.  Uncover the dish and sprinkle those cheeses on top.  Return to the oven without its cover and bake for 30 to 45 minutes more until the potatoes are done (easily pierced with a fork).


As you can tell from the picture, I didn't check that batch soon enough, but don't be affraid of a little browning of the cheese on top.


Other Information:

Source: My compilation from recipes found on the web.

Preparation: 0:45
Bake: 1:30
Total: 2:15

Yield: 2 quarts
Servings: 8

Nutrition Facts per Serving:
441 Calories
32g Fat (65.9% calories from fat)
13g Protein
25g Carbohydrate
2g Dietary Fiber
109mg Cholesterol
551mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
1 Lean Meat
0 Vegetable
0 Non-Fat Milk
5 1/2 Fat.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.