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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
2 lbs potatoes, peeled and thinly sliced |
1 tablespoon cooking oil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 cup low-fat milk |
1 (6 ounce) jar roasted red peppers, drained and chopped |
1/4 cup chopped fresh parsley |
1 cup shredded reduced-fat jarisberg cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Heat oven to 450 degrees.
2. Coat 8x8x2-inch or 11x7x2-inch baking dish with nonstick cooking spray.
3. Arrange potato slices in overlapping rows in prepared baking dish.
4. Drizzle with oil; sprinkle with salt and pepper.
5. Bake for 15 minutes.
6. Remove from oven.
7. Meanwhile, heat milk in saucepan to slow boil; pour over potatoes.
8. Sprinkle with red peppers, parsley and cheeses.
9. Return to oven.
10. Bake for 25 minutes, until potatoes are tender and cheese golden brown.
11. Let stand for 10 minutes before cutting and serving.
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