Two-Cheese Scalloped Potatoes

• 1 1/2 cups fat-free milk
• 1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided
• 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
• Cooking spray
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 350u0b0.
2. Combine milk, 3/4 cup cheddar, 1/2 cup Monterey Jack, ketchup, Worcestershire, and pepper; set aside.
3. 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 350u0b0 for 1 hour and 15 minutes. Uncover; bake an additional 20 minutes or until po- tatoes are tender and cheese is browned.

milk, cheddar cheese, cheese, ketchup, worcestershire sauce, black pepper, baking potatoes, onion, cooking spray, parsley

Taken from www.myrecipes.com/recipe/two-cheese-scalloped-potatoes (may not work)