Serves: 6 | Serving Size: 1 cup
Total Time: 75 min | Prep: 15 min | Cook: 60 min

Ingredients:

6 medium potatoes (2-1/4 pounds)
1-1/2 cups skim milk
2 Tbsp dried minced onion
6 Tbsp Parmesan cheese
1 Tbsp corn starch
1 tsp garlic powder
Pinch nutmeg
Black pepper to taste

Directions:

Preheat oven to 350 degrees. Rinse the potatoes under cool running water to remove dirt. Peel 1/2 of the potatoes then slice all very thin. Arrange potatoes in a large bake-proof casserole dish. Mix the remainder of the ingredients in a medium-sized mixing bowl then pour over the potatoes. Bake uncovered until potatoes are tender, about 1 hour. Serve hot.

Chef's Tips:

Feel free to sub in Romano for the Parmesan, or, for a milder taste, try cheddar cheese.

Allergens: Milk
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.