Scalloped Potatoes

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1	small	sweet onion -- diced small
3	tablespoons	unsalted butter
3	tablespoons	all-purpose flour
1 1/2	cups	2% low-fat milk
1/2	teaspoon	salt
1	teaspoon	Dijon mustard
1/4	teaspoon	white pepper
2	pounds	Yukon Gold potatoes -- sliced thin
1	cup	low sodium cheddar cheese -- shredded
		*Topping*
1/2	cup	panko
1/2	cup	grated fresh Parmesan cheese
1/2	teaspoon	garlic salt
1/8	teaspoon	paprika
		vegetable cooking spray

Heat oven to 350°F.

Melt butter in saucepan. Add onions and cook until onions soften and start to brown.

Add flour and stir to combine. Cook for a minute.

Add salt, Dijon, pepper, and milk. Mix well. Cook on medium stirring frequently until mixture comes to a boil and starts to thicken.

Reduce heat to low and stir in cheese a handful at a time until melted and sauce is smooth.

Spray a casserole dish and layer half of the potatoes. Cover with half of the sauce.

Repeat layers.

Mix topping together and spread over potatoes.

Bake uncovered for 1 hour or until potatoes are cooked through.

Makes 6 servings.

Per Serving: 352 Calories; 15g Fat (39.5% calories from fat); 14g Protein; 39g Carbohydrate; 3g Dietary Fiber; 44mg Cholesterol; 542mg Sodium. Exchanges: 1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.