cheesy scalloped potatoes

Ingredients

• Russet potatoes

  Flesh and skin, raw

  5 potato large or 1.85kg

• Wheat flour

  White, all-purpose, enriched, bleached

  3 tbsp or 23g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cheddar or colby cheese

  Low fat

  1 ¼ cup, shredded or 141g

• Swiss cheese

  Low fat

  ¾ cup, diced or 99g

• Onions

  Raw

  2 medium or 220g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. 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
2. Cover and bake at 350° for 50-60 minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake, uncovered, 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley