1/4 c. instant nonfat dry milk powder
2 c. skim milk
2 tbsp. reduced-calorie butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. white pepper
1 (2 oz.) jar diced pimiento, drained
Vegetable cooking spray
1 3/4 lbs. medium-size potatoes, cut into 1/4-inch slices (about 4 potatoes)
1 1/2 c. thinly sliced onion, separated into rings
3/4 c. (3 oz.) shredded reduced-fat sharp cheddar cheese
1/4 c. soft bread crumbs

Dissolve milk powder in skim milk; set aside. Melt butter in a heavy saucepan over low heat; add flour, stirring well. Cook 1 minute, stirring constantly (mixture will appear lumpy). Gradually add reserved milk, beating constantly with a wire whisk.

Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper and pimiento; remove from heat.

Coat a 12x8x2-inch baking dish with cooking spray. Spread 1/4 cup white sauce in baking dish. Top with half each of potatoes, onion, remaining sauce, and cheese. Repeat layers of potatoes, onion and sauce. Cover and bake at 375 degrees for 1 hour or until potatoes are tender.

Uncover and sprinkle with remaining cheese and bread crumbs. Coat with cooking spray. Bake an additional 5 minutes or until cheese melts. Yield: 12 servings. (122 calories per 1/2-cup serving.)