Ingredients:

• 6 medium russet potatoes
• 1 medium yellow onion, cut into thin strips
• 1 cup fat-free half and half
• ½ cup reduced fat sharp cheddar cheese, shredded and divided
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Preheat oven to 400° F. 
2. Peel potatoes and slice into thin rounds.
3. Coat a large nonstick skillet with cooking spray sauté onions and potatoes over medium-high heat until the onions turn clear.
4. Spray a pie pan or 8-inch round cake pan with cooking spray.
5. Place a thick layer (about half) of the potatoes and onions in the bottom of pan.
6. Add salt and pepper to half-and-half. Pour ½ cup of the half-and-half over the potatoes. Sprinkle ¼ cup of the cheese on top.
7. Add remaining potatoes and pour ½ cup half-and-half over the potatoes and top with remaining cheese.
8. Bake for 40 minutes or until potatoes are soft.

Recipe credited to Diabetes Food Hub. Check out the recipe HERE