1 1/2 c. skim milk
2 tbsp. all-purpose flour
1/2 tsp. salt or seasoned salt
1/8 tsp. pepper
1/8 tsp. garlic powder, optional
1/2 c. chopped onion
Nonstick spray coating
4 med. potatoes, peeled and thinly sliced
1/2 c. (2 oz.) shredded cheddar cheese
Snipped fresh parsley, optional

For sauce, in a small saucepan, stir together milk, flour, salt, pepper, and garlic powder, if desired. Cook and stir over medium heat until thickened and bubbly. Stir in onion.

Spray a 1 1/2-quart casserole with nonstick spray coating. Place half of the potatoes in the casserole. Top with half of the sauce. Repeat layers with remaining potatoes and sauce.

Bake, covered, in a 350 degree oven about 65 minutes or until potatoes are tender, stirring once. Remove from oven and sprinkle with cheese. Cover and let stand 1 to 2 minutes or until cheese is melted. If desired, garnish with parsley. Serves 8.

Boost the cheese flavor by using sharp cheddar.