Description
With a few ingredient swaps, this healthier Red Potatoes au Gratin, made with a red wine cheese sauce, transitions perfectly to the table.
Ingredients
Units
Scale
- 2 lb red potatoes
- 1/2 lb Fontina cheese block
- 2 tbsp butter
- 1/2 cup red onion, chopped
- 1 tbsp flour
- 1 tbsp minced garlic
- 1/4 cup red wine, malbec
- 1.5 cup half and half
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
- 1/2 tsp Himalayan pink salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp celery salt
- 1/3 cup green onion, chopped
Instructions
- Slice the red potatoes 1/4 to 1/8-inch thick using a mandoline slicer. Set to the side.
- Chop your Fontina cheese block into small pieces. Set to the side.
- For the béchamel sauce, heat a saucepan to medium heat, then add 1 tbsp butter and the chopped red onion. Cook for 5 minutes, stirring occasionally.
- Add the remaining butter, flour, and garlic into the pot and stir until it begins to bind.
- Add the red wine, half and half, chopped Fontina cheese, Monterey cheese, cheddar cheese (leaving 1/4 cup to the side for topping), Himalayan pink salt, black pepper, garlic powder, ground cumin, and celery salt. Slightly lower heat and stir ingredients to a creamy consistency.
- Layer each STAUB cocotte, starting with the cheese sauce, then layering the thinly sliced red potatoes, overlapping edges. Continue alternating layers until it reaches the top. Top off with sauce, chopped green onion, and then cover with a lid. Bake for 1 hour at 350 degrees.
- After the hour is complete, remove the lid and top the potatoes with cheddar cheese baking for an additional 15 to 20 minutes uncovered. Remove from oven. Allow to cool, then serve.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Comfort Food
- Method: Oven Baked
- Cuisine: American
Nutrition
- Calories: 531
- Sugar: 2.9g
- Sodium: 777mg
- Fat: 34.8g
- Carbohydrates: 30.2g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 113mg