White Cheddar-Potato Gratin

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White Cheddar-Potato Gratin

 

2 pounds baking potato, peeled and cut into 1/4-inch-thick slices, about 5 cups

1 garlic clove, minced

1 1 ounce slice stale bread

1 tablespoon butter or  margarine, melted

1/4 cup all-purpose flour

2 cups 1% low-fat milk

1 cup shredded white cheddar cheese

3/4 teaspoon salt

1/8 teaspoon ground red pepper flakes

cooking spray

 

Place potato and garlic in a saucepan, and cover with water. Bring to a boil,

and cook 8 minutes or just until tender. Drain.

While the potatoes are cooking, place bread in food processor; pulse 10 times or

until coarse crumbs form to measure 1/2 cup. Combine the breadcrumbs and butter,

and set aside.

Preheat oven to 350 degrees. Lightly spoon flour into a dry measuring cup; level

with a knife. Place flour in a medium, heavy saucepan; gradually add milk,

stirring with a whisk until blended. Place over medium heat; cook until thick

(about 8 minutes), stirring constantly. Remove from heat; add cheese, salt, and

pepper, and stir until melted.

Arrange potato and garlic in an 11 x 7-inch baking dish coated with cooking

spray. Pour cheese sauce over potatoes. Sprinkle with breadcrumb mixture. Bake

at 350 degrees for 35 minutes or until bubbly. Let stand 10 minutes. Serves 8 to

10.