Two-Cheese Scalloped Potatoes recipe

8 servings

1 1/2 cups fat free milk

1 1/2 cups shredded reduced-fat extra-sharp Cheddar cheese, divided

1 cup shredded reduced-fat Monterey Jack cheese, divided

1/4 cup ketchup

2 teaspoons Worcestershire sauce

1/4 teaspoon black pepper

2 1/2 pounds peeled baking potatoes, cut into 1/4-inch-thick slices

2 cups vertically sliced onion

cooking spray

2 tablespoons chopped fresh parsley

Preheat oven to 350 degrees.

Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.

Arrange half of potatoes and half of onion in the bottom of a 13 x 9-inch baking dish coated with cooking spray.

Top with half of milk mixture.

Repeat layers; top with 3/4 cup cheddar, 1/2 cup Monterey Jack, and parsley.

Cover and bake at 350 degrees for 1 hour and 15 minutes.

Uncover; bake an additional 20 minutes or until potatoes are tender and cheese is browned.