Source: dLife

A low-fat version of classic creamy, cheesy potato casserole.

Servings

2 tbsp margarine
3 tbsp white all purpose flour
1.75 cup fat free milk
2 oz Cheese Product, pasteurized, processed, light , cubed
0.5 cup fat free shredded cheddar cheese
1 pinch salt
1 pinch black pepper
2 lb russet potatoes , peeled, cut into scant 1/4 inch sliced
0.25 cup sliced white onion
1 pinch ground nutmeg

1 Preheat oven to 350 degrees F.
2 Heat margarine in a pot and whisk in flour over medium heat, whisking continually 2 minutes.
3 Whisk in milk and bring to a boil, whisking continually until thick.
4 Take pot off of heat and whisk in cheeses.
5 Sprinkle with salt and pepper.
6 Arrange 1/3 of potatoes and onion in the bottom of a 2 quart casserole dish. Season with salt, pepper, and nutmeg.
7 Pour 2/3 cup of sauce over and continue on with layers until all potatoes, onions, and sauce is used.
8 Bake, covered with foil 45 minutes.
9 Remove foil and cook another 20 to 30 minutes until top is golden brown.

The sauce and technique can be used for almost any thin sliced vegetable.