Wisconsin Potato Gratin

6 medium-size baking potatoes, peeled and cut into 1/8 inch slices (about 2 1/2 lbs.)
1 clove garlic, halved
Vegetable cooking spray
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon ground pepper
3/4 cup (3 oz.) shredded extra-sharp cheddar cheese
1/4 cup grated fresh Romano cheese
1 3/4 cup low-sodium chicken broth
1 cup evaporated skim milk

Rub a shallow 3-quart baking dish with cut slices of garlic halves; discard garlic.
Coat dish with cooking spray.
Coat a small nonstick skillet with cooking spray; place over medium heat until hot.
Add onion and sauté 5 minutes or until tender; set aside.

Arrange one-third of potato slices in prepared dish and sprinkle with half of salt and half of pepper. Top with half of sautéed onion and half of cheddar and Romano cheeses.
Repeat layers, ending with remaining potato slices.

Bring broth and milk to a boil over low heat in a saucepan; pour over potato mixture.
Bake uncovered at 425 degrees for 50 minutes or until tender. Let stand 5 minutes before serving.

Servings: 6

Wisconsin Potato Growers
Auxiliary Board