AuGratin Potatoes – Lightened

I found this Au Gratin Potatoes recipe on the main Weight Watchers website. They post free recipes from time to time, and this was one of them. The notes on the recipe promise that these cheesy potatoes are spouse and kid-friendly, and I can see that. They didn’t taste light at all. The potatoes were creamy and cheesy–reminded me a lot of our family’s standard scalloped potatoes recipe, but with added cheese flavor. I didn’t mind the onion, but if you don’t like onions, you could certainly skip it, and it would turn out just fine.

Au Gratin Potatoes
Adapted from

  • nonstick cooking spray
  • 1 tablespoon butter
  • 1 medium onion, very thinly sliced
  • 2 tablespoons flour
  • 2 cups fat-free milk
  • 2 pounds yukon gold potatoes, thinly sliced
  • 1 cup 2% cheddar cheese, shredded
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.

Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces. Works out to three points a serving, according to Weight Watchers.

Note: I’m sure we’ll make these again. The potatoes were creamy, and cheesy, and definitely worth making. The only drawback is the lengthy cooking time–I may experiment with parboiling or starting the potatoes in the microwave a little bit to cut down on the time in the oven next time. Almost an hour and a half in the oven is too long to make these practical for a weeknight, unfortunately.

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10 Responses to “AuGratin Potatoes – Lightened”

  1. Jennifer

    These sound so good-and I love to use yukon gold potatoes in anything!

  2. Jennifer

    I’m not sure why my response has a sad face next to it!

  3. Mom

    These do look really good. I would ask David and Liz to make them for me since they have been the cooks this week but………….I haven’t liked anything they have made. Talk about awkward. Oh well maybe your dad

  4. Ysobel

    @Aunt Linda LOL How rude, I’m telling them you said that 😛

  5. sandi @ the whistlestop cafe

    I am going to have to start my recipe searches with WW… this looks like a good place to start!

  6. Teri


    These were very tasty, let me know what you think. Also, an FYI: I tag all my weight watchers recipes with “healthy” on the blog. You’ll find other lightened up recipes using the “healthy” tag.

  7. Teri


    I already told her it was super-mean this morning on the phone. I threatened to delete it. 😛

    The real story, is they made things with hamburger, and mom doesn’t like hamburger, so it was all her fault that she didn’t like it–but that’s not what her comment sounded like!

  8. Teri


    You should be nicer when you comment. You wouldn’t want to hurt anyone’s feelings. 😛

    But yeah, these are good. You’ll want to skip the onions (duh!)

  9. cyndi

    I am going to make these tomorrow…Can i use the weight watchers cheese or does it matter, point wise? soon the whole family will be loosing weight

  10. Teri

    @ Cyndi

    I know you already made these—glad they turned out well. I think you can use any light cheese you want. I tend to buy the Sargento reduced fat, or the Kraft 2%. Fat free cheeses don’t melt nicely.

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