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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From the American Diabetes Association. russet potatoes, onion, cooking spray, salt, black pepper, fat-free half-and-half, reduced-fat sharp cheddar cheese cvt Ingredients:
620 g (6 medium ) russet potatoes, peeled |
1 medium yellow onion, cut into thin strips |
0.27 g (1 spray) pam |
1/4 tsp salt |
1/4 tsp ground black pepper |
1 cup fat-free half-and-half |
1/2 cup reduced-fat, sharp cheddar cheese (shredded and divided) |
Directions:
1. Preheat oven to 400 degrees. Peel potatoes and slice into thin rounds.
2. Coat a large nonstick skillet with cooking spray and sauté onions and potatoes over medium-high heat until the onions turn clear.
3. Spray a pie pan or 8-inch round cake pan with cooking spray.
4. Place a thick layer (about half) of the potatoes and onions in the bottom of pan.
5. Add salt and pepper to half-and-half. Pour 1/2 cup of the half-and half over the potatoes. Sprinkle 1/4 cup of the cheese on top.
6. Add the remaining potatoes and pour 1/2 cup half-and-half over the potatoes and top with remaining cheese.
7. Bake for 40 minutes or until potatoes are soft.
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