Thursday, March 11, 2010

Pepperjack Potatoes Au Gratin

A spicier version of au gratin potatoes. Onion-free for those sensitive to alliums.


4 ounces sharp cheddar cheese
4 ounces pepper jack cheese
1/4 cup smart balance buttery spread
2 1/2 oz carrots, pureed (baby food)
1 tbsp flour
1 tsp celery salt
1/2 tsp pepper
2 cups fat free milk
2 pounds potatoes
1/4 cup bread crumbs


Melt Smart Balance in a small sauce pan. Add carrots and heat on medium heat. Whisk in flour, celery salt and pepper and heat until bubbly. Add milk and three-fourths of the cheese. Heat until boiling. Boil one minute, stirring constantly.

Peel and slice potatoes. Place in a baking dish. Cover with cheese sauce. Bake uncovered at 375 degrees for one hour.

Mix bread crumbs and remaining cheese. Sprinkle on top. Bake for another 15 minutes.

Nutrition Facts: Makes 8 servings. Serving Size 223.7g, Calories 255, Total Fat 12.1g, Saturated Fat, 6.9g, Trans Fat 0.0g, Cholesterol 31mg, Sodium 281mg, Total Carbohydrates 25.7g, Dietary Fiber 3.2g, Sugars 5.1g, Protein 11.7g, Vitamin A 43%, Vitamin C 38%, Calcium 30%, Iron 6%

1 comment:

  1. Barbara, this recipe looks incredible. I especially like the addition of the carrots. I'll try it this weekend. Thanks for posting!