Ingredients

4 russet potatoes, scrubbed and very thinly sliced

1 med sweet onion, chopped

2 cloves garlic, minced

2 Tbsp all-purpose flour

2 Tbsp butter

1½ c 2% milk

½ tsp mustard powder

¼ c (1 oz) grated Parmesan cheese

Salt

Ground black pepper

Chives (optional)

Preparation

  1. PREHEAT the oven to 350°F.
  2. COAT a 1½-quart baking dish with cooking spray. Arrange the potatoes and onion and garlic in the prepared baking dish in alternating layers. Sprinkle the flour on top and toss lightly. Dot with the butter.
  3. WHISK together the milk and mustard powder and heat until warm in a small saucepan over low heat.
  4. REMOVE from the heat, stir in the cheese, and pour over the potatoes. Season with salt and pepper to taste. Cover and bake for 30 minutes.
  5. UNCOVER and bake for 15 minutes longer, or until lightly browned and bubbling. Garnish with chives, if using.

NUTRITION (per serving) 447 cal, 15 g pro, 77 g carb, 8 g fiber, 10 g sugars, 9.5 g fat, 3g sat fat, 280 mg sodium