We used whole milk for extra creaminess but the dish is still light. Extra-sharp low-fat Cheddar is key for fantastic flavor.
- 3 spray(s) cooking spray
- 2 tsp regular butter
- 1 large uncooked Spanish onion(s), halved and thinly sliced
- 2 pound(s) uncooked Yukon gold potato(es), washed and thinly sliced
- 1 tsp table salt
- 1/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 2 cup(s) whole milk
- 4 oz WeightWatchers Cheese, cheddar, shredded, low fat, extra sharp-variety
Preheat oven to 350°F. Coat a 9- X 13-inch glass baking dish with cooking spray.
Generously coat a large pot with cooking spray; heat over medium heat. When hot, melt butter. Add onion to pot; cook, stirring occasionally, until onion starts to turn translucent and caramelize, about 10 minutes.
Add potatoes, salt, pepper, nutmeg, milk and cheese to pot; toss several times to coat each slice of potato. Bring to a boil and cook, stirring occasionally, until sauce thickens enough to coat the back of a spoon, about 5 minutes.
Pour potato mixture into prepared pan; bake until top is golden and potatoes are tender, about 45 minutes to 1 hour. Slice into 8 pieces and serve. Yields 1 piece per serving.