Recipe by ladypit
For some reason we had stopped eating potatoes. I honestly don't know why. But lately I have re-discovered them and this is one we have enjoyed. This is a slight adaptation from "500 Fat Free Recipes." I have added a little fat to it (the original calls for fat free parmesean which I can no longer find), but it is still quite reasonable in my mind. Also, the original called for putting all the cheese on the top. We felt like a little in the middle would have helped, so I am writing it that way. Feel free to play around with it!
Top Review by Southern Rose
Oh my goodness. Was this delish. I loved it and so did my son. Picky hubby not so much. I knew that and made him french fries. It had nothing to do with the dish. I used whole milk it was all I had. I didnt use measuring spoons, just eyeballed the pepper measurements in my hand. This is a keeper. Thanks so much, Ladypit. This will get lost of use in my house.
- 1 cup skim milk
- 2 teaspoons cornstarch or 2 teaspoons arrowroot
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon black pepper
- 1⁄4-1⁄2 cup chopped onion
- 4 medium potatoes
- 1⁄4-1⁄2 cup shredded parmesan cheese
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Put the milk, the cornstarch, and the 2 kinds of pepper in a pan.
- Cook (stirring frequently) over medium heat until it starts to thicken and bubble.
- Add the chopped onion and set it aside.
- While the milk mixture is cooking, peel and slice the potatoes very thinly.
- Spray an 8x8 pan with cooking spray.
- Start layering the potatoes in the pan.
- When you are halfway done with the potatoes, add half the cheese.
- Then finish with the rest of the potatoes.
- Pour the onion sauce over the potatoes and sprinkle the rest of the cheese on top.
- Cover and bake for 40 minutes.
- Then uncover and cook for 10 minutes more or until the potatoes are tender.