1 clove garlic, diced
\n1\/4 cup diced onion
\n2 1\/2 tsp flour
\n6 oz. evaporated skim milk
\n3\/4 cup skim or 1% milk
\n1\/2 tsp salt
\n1\/4 tsp red pepper
\nNonstick vegetable cooking spray
\n4 1\/2 cups (2 1\/2 lb) thinly sliced red potatoes
\n1\/2 cup low-fat shredded Cheddar or Swiss cheese
\n1\/3 cup Parmesan cheese<\/p>\n
In a nonstick saucepan, saut\u00e9 garlic and onion until tender. Add flour and mix well. Add milk and seasonings. Cook until slightly thickened, stirring constantly, about 2 minutes. Alternate layers of potato, cheese, and sauce in a 2 qt. baking dish that has been coated with vegetable spray. Bake at 350 degrees for 45 minutes or until bubbly and golden brown. Let stand 20 minutes before serving.<\/p>\n
Yield: 8 servings
\nServing Size: 1\/2 cup<\/p>\n","protected":false},"excerpt":{"rendered":"
1 clove garlic, diced 1\/4 cup diced onion 2 1\/2 tsp flour 6 oz. evaporated skim milk 3\/4 cup skim or 1% milk 1\/2 tsp salt 1\/4 tsp red pepper Nonstick vegetable cooking spray 4 1\/2 cups (2 1\/2 lb) thinly sliced red potatoes 1\/2 cup low-fat shredded Cheddar or Swiss cheese 1\/3 cup Parmesan cheese In a nonstick saucepan, saut\u00e9 garlic and onion until tender. Add flour and mix well. Add milk and seasonings. Cook until slightly thickened, stirring…<\/p>\n