Reduced Fat Scalloped Potatoes

There are a myriad of ways to make scalloped potatoes, but I thought this was just a bit different. Taken from Cooks Country, with a slight adjustment.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2 1⁄2 lbs yukon gold potatoes, peeled, sliced 1/8-inch thick
• 1 1⁄2 cups 1% low-fat milk
• 1  tablespoon butter
• 1  large onion, chopped fine
• 1  garlic clove, minced
• 1  cup low sodium chicken broth
• 1  tablespoon cornstarch
• 1  tablespoon flour
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 cup  grated extra-sharp cheddar cheese
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons panko breadcrumbs

Directions

1. Heat oven to 425 degrees.
2. Spray 8" baking dish with non stick spray.
3. Coarsely chop 15 slices of potato and microwave 2 minutes or until tender.
4. Mash with 3 tbsp of the.milk and set aside.
5. Over medium heat, in medium sauce pan, melt butter.
6. Saute onion until softened.
7. Add garlic and cook until fragrant.
8. In bowl whisk together the remaining milk, broth, mashed potatoes, cornstarch/flour/salt/pepper.
9. Add to onion mixture and simmer until thickened.
10. Off the heat add the cheeses until melted and smooth.
11. Layer half the potatoes in baking dish, pour half the sauce over.
12. Repeat.
13. Sprinkle with Panko crumbs.
14. Cover with foil and bake on baking sheet for 30 minutes.
15. Remove foil and continue baking another 30 minutes or until tender.
16. Cool 10 minutes.