Monday, May 2, 2011

Chili Cheese Au Gratin Potatoes

If you checked out my Bacon Topped Meatloaf last month, you might have noticed some potatoes on the plate. Being the good potato eater I am, I'm sure it didn't surprise you. These I popped into the oven and they cooked with my meatloaf while I was watching The Ballplayer at his game. These potatoes were not short on flavor either. I paired the cheddar cheese with some jalapenos and got a sinful nacho flavor. I got that nacho flavor I was wanting at the game without all the fear of the calories. Oh who am I kidding? These are loaded with calories too but home made calories don't count, right? I wish!

Chili Cheese Au Gratin Potatoes
1 pound of potatoes
1-2 cups of cheese (if you are watching your calories opt for lesser amt)
1 cup of milk (skim is fine)
1 TB of wonder flour
1/4 cup nacho jalapenos chopped
2 TB butter (light is fine)

Cut your potatoes into not too thick chunks. I am not going to beauty here, so I halved and then cut into thick slices. As I cut each potato, I pop the slices into a colander that is sitting in a bowl of water. I may not be going for beauty but I still don't want the potatoes turning brown.
I like to grate my own cheese. I find it has better flavor although I am guilty of using the pre grated stuff too. You need about a cup of cheese...well maybe two. Chop up 1/4 cup of nacho jalapenos too.

Place milk into a micro safe container with the butter and pop into the micro for one minute. This should melt it all together. Add the wonder flour and stir well. Never used Wonderflour before? I swear by it! It is amazing for making gravy without lumps!
Spray the bowl you plan on cooking your Au Gratins in with some cooking spray. Drain the potatoes. I don't worry about the additional water left on them. So don't worry about patting them dry. Put a hearty lay in the bottom of the baking pan. Cover the potatoes with a layer of cheese and jalapenos Cover with another layer of potatoes and repeat the process until you are out of potatoes. Cover the top with the remaining cheese and jalapenos.
Now pour all the milk mixture (stir it once again) over the entire cheesy dish.Spray some foil with cooking spray. This keeps the cheese from sticking to the foil. Cover the dish (spray side down) and bake 350 degrees for 1 1/2 hours or until potatoes are tender and all the milk has been soaked into the potatoes.


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