1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1/4 teaspoon black pepper
2 1/2 pounds peeled baking potatoes, cut into 1/4-inch-thick slices
2 cups vertically sliced onion
2 tablespoons chopped fresh parsley
How to Make It
Preheat oven to 350°.
Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.
Arrange half of potatoes and half of onion in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with half of milk mixture. Repeat layers; top with 3/4 cup cheddar, 1/2 cup Monterey Jack, and parsley. Cover and bake at 350° for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until po- tatoes are tender and cheese is browned.