These muffins are excellent and moist despite not having any sugar or fat. I occasionally use mango-peach applesauce in place of plain applesauce to give the muffins a richer flavor. Excellent diabetic recipe! Instead of whole wheat flour, you can also use all-white flour.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 5 tablespoons butter
- 2 green onions, chopped
- 3 cloves garlic, minced, or more to taste
- 1 ½ teaspoons chopped fresh thyme
- 5 tablespoons all-purpose flour
- 1 ¼ teaspoons salt
- ½ teaspoon ground black pepper
- 2 cups milk
- 1 cup heavy whipping cream
- 1 (8 ounce) container sour cream
- 1 cup shredded fontina cheese
- 2 pounds red potatoes, thinly sliced, ends discarded
- ¼ cup Italian-style panko bread crumbs, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.
- Melt butter in a large saucepan over medium-high heat. Saute onion, garlic, and thyme in hot butter until onion is tender, 3 to 5 minutes. Whisk flour, salt, and black pepper into onion mixture.
- Gradually whisk milk and cream into onion mixture; bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 minutes.
- Stir sour cream into sauce until smooth; add fontina cheese and stir until cheese melts.
- Arrange 1/2 the potatoes in the bottom of the prepared baking dish. Pour 1/2 the cheese sauce over the potatoes. Repeat with remaining potatoes and cheese sauce. Top with bread crumbs to cover potatoes entirely.
- Bake in the preheated oven until potatoes are tender and bread crumbs are golden brown, 60 to 70 minutes.
Nutrition Facts
| Calories | 426 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 19 g |
| Sodium | 635 mg |
| Sugars | 4 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This is a simple but great recipe! I made it for Christmas-eve family get together. I followed the recipe and only made one change. The grocery store did not have Fontina cheese (sold out before I got there) so I substituted Gouda cheese. The dish was a big hit with everyone! I may try it with Fontina cheese next time but it was great the way I did it so maybe not! Thanks very much for Sharing NancyW!!!
Excellent potatoes! I was looking for a recipe to use some fontina cheese. I followed the recipe almost exactly – hubby likes garlic salt, so I salted the potatoes after layering them in the dish. Will make again! Thanks for the recipe!