Lunch: Scalloped Potatoes

Scalloped Potatoes, Nov/Dec 2013

Ingredients

6 medium russet potatoes
1 medium yellow onion, cut into thin strips
Nonstick cooking spray
¼ teaspoon salt (optional)
¼ teaspoon ground black pepper
1 cup fat-free half-and-half
½ cup shredded, reduced-fat sharp cheddar cheese, divided

Instructions

Preheat oven to 400 degrees F. Peel potatoes and slice into thin rounds. 
Coat a large nonstick skillet with cooking spray and sauté onions and potatoes over medium-high heat until the onions turn clear. 
Spray a pie pan or 8-inch round cake pan with cooking spray. 
Place a thick layer (about half) of the potatoes and onions in the bottom of pan.
Add salt and pepper to half-and-half. Pour ½ cup of the half-and-half over the potatoes. Sprinkle ¼ cup of the cheese on top. 
Add remaining potatoes and pour ½ cup half-and-half over the potatoes and top with remaining cheese. 
Bake for 40 minutes or until potatoes are soft.

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