Two-Cheese Scalloped Potatoes

Ingredients

• 2.5 pounds baking potatoes peeled cut into 1/4-inch-thick slices
• 0.3 teaspoon pepper black
• 1.5 cups milk fat-free
• 2 tablespoons parsley fresh chopped
• 0.3 cup catsup 
• 6 ounces cheddar cheese shredded extra-sharp divided reduced-fat
• 4 ounces monterrey jack cheese shredded divided reduced-fat
• 2 cups onion vertically sliced
• 2 teaspoons worcestershire sauce 

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.
3. 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 for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until po- tatoes are tender and cheese is browned.