Take your potato au gratin game to a whole new level. Use Parmesan in addition to cheddar. Add some light cream. In other words—make it awesome.
What You Need
Original recipe yields 8 servings
2 Tbsp. butter
1/3 cup chopped green onions
1 clove garlic, minced
1-1/2 cups light cream
1/4 cup GREY POUPON Dijon Mustard
2/3 cup KRAFT Shredded Cheddar Cheese, divided
2 Tbsp. chopped fresh parsley, divided
2 lb. baking potato es (about 6), peeled, thinly sliced
1 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. diced pimento s
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Let's Make It
Heat oven to 400°F.
Melt butter in large skillet on medium heat. Add onions and garlic; cook and stir 3 min. Stir in cream, mustard and 1/3 cup cheddar; cook on medium-low heat 5 min. or until cheddar is melted and mixture is well blended, stirring constantly. Remove from heat. Stir in 1 Tbsp. parsley.
Layer 1/3 each of the potatoes and cream sauce in 2-qt. casserole sprayed with cooking spray; repeat layers twice. Sprinkle with Parmesan. Cover.
Bake 1 hour; uncover. Top with remaining cheddar and pimentos. Bake 5 to 10 min. or until potatoes are tender. Let stand 5 min. Sprinkle with remaining parsley.
A serving of this hot potato side dish makes a great accompaniment to your favorite hot steamed green vegetable, and 3 oz. cooked turkey, chicken or pork.
Substitute your favorite KRAFT Shredded Cheese for the cheddar.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.