{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Au Gratin Potatoes",
 "description": "Thin potato slices baked in a cheddar sauce until golden, a bubbling side for a winter dinner. Made with skim milk, olive oil and reduced-fat cheddar; about 3 g saturated fat and 407 mg sodium a serving.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "8 servings",
 "totalTime": "PT2H10M",
 "recipeIngredient": [
  "2½ lb (1,130 g) Yukon gold potatoes, scrubbed, unpeeled",
  "½ yellow onion, finely diced (about ½ cup, 75 g)",
  "1 tbsp (13 g) olive oil",
  "5 tbsp (38 g) all-purpose flour",
  "2½ cups (610 g) skim milk",
  "¾ tsp (4.5 g) salt",
  "½ tsp black pepper",
  "⅛ tsp nutmeg",
  "6 oz (170 g) reduced-fat sharp cheddar, shredded from a block (about 1½ cups)",
  "Oil spray for the dish"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 375 °F. Spray a 9×13-inch baking dish."
  },
  {
   "@type": "HowToStep",
   "text": "Slice the potatoes about ⅛ inch thick, thinner than a pencil, with a food processor or a mandoline. Leave the skins on. Keep the slices in a bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the olive oil in a large pot over medium heat. Stir in the onion and cook 3 minutes, until soft."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk in the flour and cook 1 minute. Pour in the skim milk a little at a time, whisking out lumps. Bring to a gentle boil, whisking, and cook about 2 minutes, until it coats the back of a spoon."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pot off the heat and let it stop bubbling for a minute. Stir in the salt, pepper, nutmeg and two-thirds of the cheese a handful at a time, until smooth. Reduced-fat cheese turns grainy if the sauce is too hot."
  },
  {
   "@type": "HowToStep",
   "text": "Add the potato slices to the pot and turn them over with a spatula until each slice is coated. Spread them in the dish and press flat. Scatter the rest of the cheese on top."
  },
  {
   "@type": "HowToStep",
   "text": "Cover tightly with foil and bake 60 minutes. A mile up, water boils at 203 °F, so the potatoes can take up to a quarter longer. Test them with a knife at 60 minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Take the foil off and bake 20–30 minutes more, until the top is golden, the sauce bubbles at the edges, and a knife slides through the potatoes with no push."
  },
  {
   "@type": "HowToStep",
   "text": "Rest 15 minutes before cutting so the sauce thickens."
  },
  {
   "@type": "HowToStep",
   "text": "Refrigerate leftovers within 2 hours. Reheat each portion to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "227 kcal",
  "proteinContent": "11.4 g",
  "carbohydrateContent": "31.1 g",
  "fatContent": "6.2 g",
  "saturatedFatContent": "3.0 g",
  "sugarContent": "6.0 g",
  "sodiumContent": "407 mg",
  "fiberContent": "3.7 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/au-gratin-potatoes.jpg",
 "imageAlt": "Au gratin potatoes, thin potato slices in a cheddar sauce, the top golden and bubbling, in the baking dish",
 "url": "https://asharedpalate.com/au-gratin-potatoes"
}