Ingredients

1 small onion, finely chopped

1/4 c. butter

1/4 c. flour

1 can fat-free reduced-sodium chicken broth

1 pkg. Shredded Italian five cheese, divided

1/4 t. black pepper

2 1/2 lb. red potatoes, thinly sliced

2 T. grated Parmesan cheese

1 green onion, sliced

Preparation

  1. Heat oven to 375 degrees.
  2. Cook onions in butter in large nonstick skillet on med. heat 8 min. or until tender, stirring frequently. Blend in flour; cook and stir 1 min. Gradually stir in broth; cook 5 min. or until thickened, stirring constantly. Add 1 cup shredded cheese and pepper; cook and stir 1 min. or until cheese is melted. Remove from heat.
  3. Layer potatoes alternately with cheese sauce in 2 qt. casserole sprayed with cooking spray, ending with sauce. Top with remaining shredded cheese and Parmesan; cover.
  4. Bake 1 1/2 hrs. or until potatoes are tender and top is golden brown, uncovering for the last 15 min. Top with onions.