Most recipes for either call for sliced onions, but my allergy prevents that, so this is made with just a touch of onion powder. If you don't have cake flour, All Purpose may be used. The nutrition listed is for 10 servings made with low fat cheese and 1% milk as listed. Conveniently, yesterday's pork roast was also for 10 servings, so they would make a great Sunday dinner.
4 Cups Potatoes 1 Tsp Salt
3 Tbl Butter 1/2 Tsp Pepper
3 Tbl Cake Flour 1/2 Tsp Onion Powder
2 Cups 1% Milk 2 Cups Low Fat Cheddar
Heat oven to 375 degrees.
Slice potatoes 1/8th inch thick (peeling is optional). Grease the bottom and sides of a 1.5 to 2 quart casserole dish. Layer half the potatoes in the bottom of the dish. Set aside.
Melt butter in a large pan, add flour and stir until a mashed potato like consistency. Add milk, a little at a time, stirring well after each addition to allow to thicken and prevent lumps. After all milk is added, stir in salt, pepper and onion powder. When spices are fully incorporated, stir in cheese until fully melted.
Pour half the cheese sauce over the potatoes. Layer with second half of the potatoes and top with remaining cheese. Bake for 60 minutes. Lower oven to 350 and bake until potatoes are soft, about 30 more minutes.
Per Serving: 161 Cal (33% from Fat, 24% from Protein, 44% from Carb); 9 g Protein; 6 g Tot Fat; 4 g Sat Fat; 2 g Mono Fat; 18 g Carb; 1 g Fiber; 3 g Sugar; 173 mg Calcium; 1 mg Iron; 446 mg Sodium