Retro Recipe Revamp

Potatoes Au Gratin
Cut cold boiled potatoes into dice and then season with salt and pepper and place a layer in a baking dish. Sprinkle with fine crumbs and one tablespoon of finely minced onion, two tablespoons of finely minced parsley. Place in a second layer and season, then pour over the last layer two cups of cream sauce. (Three level tablespoons of flour and one cup of milk make a medium sauce) Sprinkle with fine crumbs and a little grated cheese and bake in a moderate oven twenty-five minutes.

Revamped Potatoes Au Gratin
2 cans sliced new potatoes
1 cup reduced fat shredded cheddar cheese
Cream Sauce (3 TBSP flour to one cup of half and half)
Bread Crumbs
Layer drained potatoes in a gratin dish.  Sprinkle with salt and pepper.  Make cream sauce by adding 1 pad of butter to a sauce pan.  Melt butter and add flour.  Whisk until flour has mixed with butter, creating a roux.  Reduced heat and whisk in milk.  Continue to whisk until milk comes a simmer.  When roux mixture has thickened add 1/2 cup shredded cheese and stir until incorporated.  Pour mixture into gratin dish.  Top with bread crumbs and 1/2 shredded cheese. Baked on 350 for 20 minutes.  Before serving sprinkle with parsley.

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