1 1/2 c. skim milk
2 Tbsp. all-purpose flour
1/2 tsp. salt or seasoned salt
1/8 tsp. pepper
1/8 tsp. garlic powder (optional)
1/2 c. chopped onion
4 medium potatoes, peeled and thinly sliced
1/2 c. shredded Cheddar cheese (2 oz.)
snipped fresh parsley (optional)


Stir together milk, flour, salt, pepper and garlic powder. Cook and stir over medium heat until thickened and bubbly. Stir in onion.

Spray 1 1/2-quart casserole with nonstick spray coating. Place half the potatoes in the casserole. Top with half the sauce; repeat layers with remaining potatoes and sauce. Bake in a 350° oven, covered, about 65 minutes or until potatoes are tender (stir once). Remove from oven and sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. If desired, garnish with parsley. Serves 8.

Per Serving: 118 Calories, 3 g. Fat, 8 mg. Cholesterol and 208 mg. Sodium.