Ingredients:
Butter-flavored cooking spray
4 medium (7-8 ounce) baking potatoes
1 cup slivered yellow onion
1-1/4 cups fat free milk
2 tablespoons all-purpose flour
3 ounces finely shredded 75 percent light cheddar cheese
2 tablespoons light butter
1/4 teaspoon salt
1/8 teaspoon paprika
1/2 tablespoon finely chopped parsley leaves (optional)

Preheat the oven to 375 degrees. Lightly mist a 3-quart casserole dish with butter-flavored spray.

Peel the potatoes and slice them into extremely thin rounds. Layer about one-third of the potatoes into the dish, followed by half of the onions.

Spoon the flour into a medium bowl. Slowly whisk in enough milk to form a paste, then continue adding the remaining milk, whisking as you do, making sure to remove any lumps. Transfer the mixture to a medium, non-stick saucepan and place the pan over medium heat. Add the cheese, the butter and the salt. Stir the mixture until the cheese is melted and well incorporated.

Pour about one-third of the mixture over the potatoes and onions in the dish. Layer another one-third of the potatoes and the remaining onions on top then pour another one-third of the milk mixture. Layer the final third of the potatoes then pour the remaining milk mixture over top. Sprinkle with paprika.

Cover the dish with foil or and bake it for one hour. Remove the foil. Continue baking the potatoes uncovered for about 20 minutes or until the potatoes are tender throughout and the top is golden brown. Let them stand 10 minutes. Slice into 6 equal wedges then serve immediately.

Makes 6 servings.

Each serving has: 178 calories, 9 g protein, 28 g carbohydrates, 5 g fat, 2 g saturated fat, 11 g cholesterol, 2 g fiber, 282 mg sodium