Quick and Easy Potato Casserole

30 min · Serves 6

Based on a recipe from Meeting Your MyPlate Goals on a Budget MyPlate National Strategic Partners Toolkit, via USDA MyPlate Kitchen

What goes in

• 3½Yukon Gold potatoes
• 1 cuponion
• 1 cupshredded reduced-fat sharp cheddar cheese
• 2½ mlItalian herb seasoning
• ½ cupstock
• 7.4 mlDijon mustard
• 2½ mlgarlic salt
• nonstick cooking spray

How to cook it

1. Coat an 8-inch microwave-safe baking dish with cooking spray.
2. Arrange a third of the sliced potatoes and half of the onions across the bottom, then scatter a third of the cheese and half of the Italian herbs over them.
3. Duplicate the layers with another third of potatoes, the remaining onions, half of the remaining cheese, and the rest of the herbs.
4. Finish with the remaining potatoes, laying them tightly together to create an unbroken top layer, and top with the last portion of cheese.
5. Whisk the stock, Dijon mustard, and garlic salt together, then drizzle evenly across the casserole.
6. Seal the dish with plastic wrap and cook on HIGH in the microwave for roughly 20 minutes, until the center reaches 165 °F.
7. Using protective mitts, lift the dish out, cautiously peel away the plastic to let trapped steam escape, and serve.

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