Endive Potato Casserole

Ingredients

• 1 cup baking potato peeled sliced
• 0.3 pound belgian endive sliced
• 1.5 tablespoons flour all-purpose
• 1.5 tablespoons butter reduced-calorie
• 0.3 teaspoon salt 
• 1.5 tablespoons shallots chopped
• 0.8 cup skim milk 
• 0.5 ounce swiss cheese shredded divided reduced-fat

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Melt margarine in a small heavy saucepan over medium heat; add flour, and stir until smooth. Cook, stirring constantly with a wire whisk, 1 minute. Gradually add milk, stirring constantly until white sauce is thickened and bubbly.
2. Remove from heat; stir in salt. Set aside.
3. Coat a 7- x 5 1/4- x 1 1/2-inch baking dish with cooking spray. Arrange half of endive slices in bottom of dish. Arrange half of potato slices over endive; sprinkle with half of shallot and 1 tablespoon cheese. Top with half of white sauce. Repeat layers, ending with remaining white sauce and remaining 1 tablespoon cheese.
4. Bake, uncovered, at 350 for 45 minutes or until potato is tender.