2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 tablespoons pepper
1 1/2 cups fat-free milk
1/2 cup reduced-fat cheddar cheese, shredded
1 3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 mins or until thickened. Remove from the heat; stir in cheese until blended.
Place half of the potatoes in a 1 1/2 qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
Cover and bake at 350° for 50 mins. Uncover; bake 10-15 mins longer or until bubbly and potatoes are tender.