"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Low Sodium Swiss Potatoes Au Gratin Recipe

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This recipe for Low Sodium Swiss Potatoes Au Gratin, by , is from The Chambers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tracy Chambers

Category:
Category:

Ingredients:  
Ingredients:  
4 large potatoes thinly sliced
1 medium onion, peeled and sliced thinly
1 cups grated swiss cheese divided into 1 cup and reserve a half cup for topping.
3 Tbsp unsalted butter
3 Tbsp all-purpsoe flour
1 tsp black pepper
1 tsp garlic powder salt free
1 cup 2% milk

Directions:
Directions:
Preheat oven 350. Melt butter in a small saucepan over medium heat. Add flour and stir to make a roux. Cook the roux stirring constantly for 1-2 minutes. Slowly add mild to the roux in small increments, stirring with a whisk until smooth between each addition. Once all of the milk has been added, bring the mixture to a low boil, stirring constantly. Slowly add 1 cup of swiss cheese to the sauce, stirring until melted. Add black pepper and garlic and mix into the sauce. Remove the sauce fron the heat. Like you would do a lasagna, layer half of the potatoes in a lightly greased 9x9 casserole dish. Layer half of the onions on top and pour half of the cheese sauce to cover the layer. Repeat layering with the same order of potatoes, onions, and sauce. Sprinkle the remaining half cup of swiss cheese on top. Bake 1 hour, or until potatoes are thoroughly cooked and cheese is golden brown and bubbly.

 

 

 

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