Ingredients
- 1 garlic clove (halved)
- 1 cup yellow onion, chopped
- 6 medium (2 1/2 pounds) baking potatoes (peeled and cut into 1/8 inch slices)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup extra-sharp cheddar cheese, shredded
- 1/4 cup Romano cheese, grated (fresh)
- 1 3/4 cups low-sodium chicken broth
- 1 cup evaporated skim milk
How to Make
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Step 1: Preheat over to 425°F.
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Step 2: Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic.
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Step 3: Coat dish with cooking spray.
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Step 4: Coat a small nonstick skillet with cooking spray; and place over medium heat until hot.
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Step 5: Add onion, and saute' 5 minutes or until onion is tender; set aside.
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Step 6: Arrange one-third of potato slices in prepared dish, and sprinkle with half of salt and half of pepper.
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Step 7: Top with half of sauteed onion and half of cheddar and Romano Cheeses.
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Step 8: Repeat layers, ending with the remaining potato slices.
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Step 9: Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture.
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Step 10: Bake, uncovered for 50 minutes or until tender.
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Step 11: Let stand 5 minutes before serving.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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