Quick & Healthy Potato Casserole Nonstick cooking spray 1¼ pounds Yukon gold potatoes, sliced very thinly 1 cup quartered and thinly sliced onion 1 cup shredded reduced-fat sharp cheddar cheese ½ teaspoon Italian herb seasoning ½ cup stock or reduced-sodium broth 1½ teaspoons Dijon mustard ½ teaspoon garlic salt

Directions: Spray an 8-inch microwave-safe baking dish with cooking spray. Place one-third of the potatoes and half of the onions on the bottom of the dish and sprinkle with one-third of the cheese and half of the herbs. Repeat layers, then top with the last one-third 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 mustard, 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 buildup) and serve. Makes 6 servings. Recipe from Wisconsin Potato and Vegetable Growers and National Onion Association. For oven baking: Preheat oven to 400°F. Bake for 5 to 10 minutes or until top is golden brown. *See more recipes in our veggies collection