INGREDIENTS 

  • 5 large potatoes, peeled and thinly sliced 
  • 3 tablespoons all-purpose flour 
  • 1-½ teaspoon salt 
  • ¼ teaspoon pepper 
  • 1-¼ cups shredded reduced-fat cheddar cheese, divided
  • 3 ounces reduced-fat Swiss cheese slices, finely chopped ( ¾ cup ) divided
  • 2 medium onion, finely chopped 
  • 1-½ cups 2% milk 
  • 2 tablespoons minced fresh parsley 

 PREPARATION 

Place a third of the potatoes in a shallow 3-qt, baking dish coated with cooking spray. In a small bowl, combine the flour, salt, and pepper; sprinkle half over potatoes. Sprinkle with ¼ cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all.

Cover and bake to 350 º for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncover, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley

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