Au Gratin Potato Casserole

Au Gratin Potato Casserole

2 pounds red-skinned potatoes, not peeled (about 5 to 6 medium)
1/4 cup very finely chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups fat-free skim milk
1 teaspoon salt
1 teaspoon pepper
2 tablespoons flat-leaf (Italian) parsley, minced, divided
1 cup reduced-fat shredded cheddar cheese
2 tablespoons shredded Parmesan cheese

Scrub potatoes and remove eyes. Cut larger potatoes in half.

Place potatoes in large saucepan and add cold water to cover. Cover
Pan and heat over high heat until water boils.

Reduce heat and cook until potatoes are tender, about 30 to 40
Minutes. Drain potatoes and set aside to cool slightly.

Preheat oven to 350 degrees. Spray an 11-by-7-inch (2-quart)
Casserole dish with nonstick spray coating.

Combine onion, garlic, flour, milk, salt and pepper in a medium,
Heavy saucepan. Whisk thoroughly, blending until the flour is
Completely dissolved.

Heat over medium-low heat, whisking constantly, until milk is bubbly
And slightly thickened. Remove from heat. Whisk in 1 tablespoon
Parsley and the cheddar cheese; stir until cheese is blended.

When potatoes are just cool enough to handle, peel and slice 1/4-inch
Thick. Place sliced potatoes in prepared casserole dish.

Drizzle cheese sauce over potatoes, covering slices evenly and
Completely. Sprinkle with Parmesan cheese.

Bake 20 to 30 minutes or until hot and golden. Sprinkle with
Remaining parsley just before serving.

Makes 12 servings.