Total Steps
5
Ingredients
8
Tools Needed
6
Ingredients
- 1/3 cup grated Parmesan cheese (generous)
- 1/8 teaspoon salt(optional)
- 6 cup thinly-sliced unpeeled red potatoes
- 1 onion small, chopped
- 1 clove small garlic, minced
- 2 cup 1% fat milk
- 1 tablespoon cornstarch
- 1/8 teaspoon freshly-ground white pepper
Instructions
Step 1
Coat a 2-quart casserole with nonstick spray. Add the potatoes, onions, and garlic; mix well. Set aside.
Step 2
In a medium saucepan, whisk together the milk, cornstarch, pepper, and salt (if using). Bring to a simmer over medium heat, stirring frequently. Reduce the heat to medium-low and cook for 1 minute, or until the sauce has thickened. Reduce the heat to low and gradually whisk in the Parmesan, stirring vigorously to break up any lumps. Cook for 1 minute.
Step 3
Pour the sauce over the potato mixture and stir well. Cover and bake at 350 degrees F for 1 hour and 15 minutes, or until the potatoes are tender. For a crusty top, remove the cover during the last 20 minutes of baking. Remove from the oven and allow to stand for 5 minutes before serving.
Step 4
Microwave option: Combine the potatoes, onions, and garlic in an ovenproof, microwave-safe 2-quart casserole. Microwave on high for 6 to 10 minutes, or until the potatoes are partially cooked; halfway through the cooking time, give the dish a quarter turn and stir the potatoes. Transfer to a colander to drain.
Step 5
Wipe out the casserole and coat it with nonstick spray. Return the potato mixture to the dish. Prepare the sauce as directed in Step 2. Bake, reducing the time to 25 to 35 minutes.