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Quick & Healthy Potato Casserole

1-1/4 lbs. Yukon Gold potatoes, very thinly sliced
1 cup quartered and thinly sliced onion
1 cup shredded reduced-fat sharp Cheddar cheese
1/2  tsp. Italian herb seasoning
1/2 cup stock or reduced-sodium broth
1-1/2 tsp. Dijon mustard
1/2  tsp. garlic salt

Spray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3 of the potatoes and 1/2 of the onions on bottom of dish and sprinkle with 1/3 of the cheese and 1/2 of the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese. Stir together stock, Dijon, and garlic salt and pour over potatoes. Cover with plastic wrap and microwave on high for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish (due to steam build-up) and serve. Serves 6.

            Optional: Preheat oven to 400 degrees and place microwaved casserole in oven for 5 to 10 minutes or until casserole is golden brown before serving.

 


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