Ingredients
- 1 1/4 pounds Wisconsin Yukon Gold potatoes very thinly sliced
- 1 cup quartered and thinly sliced onion
- 1 cup shredded reduced-fat sharp cheddar cheese
- 1/2 teaspoon Italian herb seasoning
- 1/2 cup stock or reduced-sodium broth
- 1 1/2 teaspoons dijon mustard
- 1/2 teaspoon Garlic salt
Servings:
Units:
Instructions
- Spray an 8-inch microwave-safe baking dish with nonstick cook ing spray. Place 1/3 of the potatoes and 1/2 of the onions on bottom of dish and sprinkle with 1/3 of the cheese and 1/2 of the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese.
- Stir together stock, Dijon and garlic salt and pour over potatoes. Cover with plastic wrap and microwave on HIGH for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish (due to steam build-up) and serve.
- Optional: Preheat oven to 400°F and place casserole in oven for 5 to 10 minutes or until casserole is golden brown before serving
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