Healthy Holiday Scalloped Potatoes Recipe

6 large Yukon Gold potatoes
1 medium sweet onion
1/4 tsp kosher salt
1/4 tsp black pepper
1 cup chicken or vegetable stock
1 tsp cornstarch
1/2 cup shredded sharp Cheddar cheese, divided

Preheat the oven to 400 degrees.

Scrub the potatoes with a stiff brush, then slice into thin circles and cut circles in half.

Cut onion into thin circles, then cut circles in half.

In a large skillet, add olive oil, potatoes, and onions, and cook over medium heat until vegetables just begin to soften.

Lightly oil a medium size casserole dish.

Evenly layer 1/2 the potato and onion mixture into the casserole dish.

In a separate bowl, mix together the salt, black pepper, chicken stock, and cornstarch, stirring until cornstarch is dissolved.

Pour 1/2 of the chicken stock mixture over the potatoes and onions in casserole and evenly scatter 1/2 of the shredded cheese on top.

Repeat the layers again.

Put casserole in preheated oven and bake, uncovered, for 35 to 45 minutes or until the potatoes are cooked and everything is getting light golden brown around the edges.

Serves 6.