Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 clove garlic -- halved

  3. nonstick cooking spray

  4. 1 cup chopped onion

  5. 6 medium baking potatoes -- peeled and cut into 1/8 inch slices (about 2 1/2 pounds)

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon freshly ground pepper

  8. 3/4 cup shredded extra-sharp cheddar cheese

  9. 1/4 cup grated fresh Romano cheese

  10. 1 3/4 cups low-sodium chicken broth

  11. 1 cup evaporated skimmed milk

Instructions Jump to Ingredients ↑

  1. Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

  2. Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until onion is tender, and set aside.

  3. Arrange one-third of potatoes in prepared dish; sprinkle with half of salt and half of pepper. Top with half of onion and half of cheese. Repeat layers, ending with the remaining potatoes.

  4. Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 oF for 50 minutes or until tender. Let stand 5 minutes before serving.


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