Ingredients
- 6 medium russet potatoes, peeled and sliced into 1/4 inch slices
- 1 cup onion, chopped
- 1 1/2 cups cheddar cheese, low-fat, shredded
- 2 tablespoons margarine
- 4 tablespoons flour
- 1/2 teaspoon salt
- 1 dash black pepper
- 2 cups milk, non-fat
Instructions
- Wash hands with soap and water.
- Prepare a large casserole baking pan (9″ x 13″) by coating lightly with oil or cooking oil spray.
- Place a layer of potatoes in pan, using approximately 1/4 of potatoes.
- Sprinkle layer with 1/4 cup chopped raw onion, 1/4 of the cheese, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and sprinkling of black pepper.
- Repeat layers, making a total of 4.
- Meanwhile heat milk over low heat.
- Pour warm milk over all ingredients in casserole dish.
- Bake at 350 degrees F for one hour.
- Refrigerate leftovers within two hours.
Source: USDA / MyPlate