large sweet potato, peeled and sliced 1/4 inch thick
2
small to medium Yukon gold potatoes, unpeeled, sliced 1/4 inch thick
1/4
cup
chopped green onions
3
tbsp.
flour
2
cups
reduced-fat milk
1/2
tsp.
salt
1/2
tsp.
pepper
1
tbsp.
butter
1/3
cup
grated Parmesan cheese
Directions
Preheat oven to 325°F. Place potatoes in large pot and cover with water. Bring to boiling and boil 5 minutes or until partially tender. Drain well. Place in bowl with green onions. Set aside.
Meanwhile, combine flour and milk in small saucepan. Add salt and pepper. Simmer 5 minutes, stirring constantly, or until slightly thickened.
Spoon potatoes and green onions into lightly greased 8-inch square glass baking dish. Dot with butter; pour sauce over top. Sprinkle with cheese. Bake 20 to 25 minutes or until potatoes are tender and golden brown.
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