You may also like
Categories:Viewed: 58 - Published at: 2 years ago
Ingredients
- 6 medium russet potatoes
- 1 medium onion, but into thin trips
- cooking spray
- 14 teaspoon salt
- 14 teaspoon black pepper
- 1 cup half & half light cream
- 12 cup shredded reduced-fat sharp cheddar cheese, divided
Method
- Preheat oven to 400 degrees.
- Peel potatoes and slice into thin rounds.
- Coat a large nonstick skillet with cooking spray and saute onions and potatoes over medium-high heat until the onions turn clear.
- Spray a pie pan or 8 inch round cake pan with cooking spray.
- Place a thick layer (about half) of the potatoes and onions in the bottom of the pan.
- Add salt and pepper to half-and-half.
- Pour 1/2 cup of the half-and-half over the potatoes.
- Sprinkle 1/4 cup of the cheese on top.
- Add the remaining potatoes and pour 1/2 cup half-and-half over the potatoes and top with remaining cheese.
- Bake for 40 minutes or until potatoes are soft.
