2 tablespoons Butter 3 tablespoons King Arthur Unbleached All-Purpose Flour 1 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups fat-free milk 1/2 cup shredded reduced-fat cheddar cheese 1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium) 1 medium onion, halved and thinly sliced

In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended. 2. Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers. 3. Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender. Yield: 6 servings.