Instructions: 1. Put potatoes, onions and garlic in sprayed 2-quart casserole. Mix well and set aside.

2. In med saucepan over med, whisk together milk, cornstarch, pepper and salt. Bring to simmer, stirring frequently. Reduce heat to med-low and cook for 1 min, until thickened. Reduce heat to low and gradually whisk in

parmesan, stirring vigorously to break up any lumps. Cook for 1 min, and pour sauce over potato mixture and stir well.

3. Cover and bake at 350F for 1 1/4 hrs until potatoes are tender. For a crusty top, remove cover during last 20 mins. Remove from oven and allow to
stand 5 mins before serving.

Microwave version:
Microwave potatoes, onions and garlic in 2-quart casserole on high for 6-10
mins until partially cooked. Stir halfway through. Drain, wipe casserole and spray. Return potato mixture to dish, and prepare and add sauce as above. Bake, reducing time to 25-35 mins.

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