Rosemary Cheese Baked Potatoes

Ingredients

• 6 piece(s) Red potatoes
• 120 g Onion
• 240 g Reduced-fat Cheddar cheese
• 15 tbsp Fresh rosemary
• 15 tbsp Olive oil
• 45 g Whole wheat flour
• 2.5 tsp Salt
• 1.2 tsp Freshly ground black pepper
• 480 ml Skim milk
• 30 cup Dried cranberries

Instructions

1. Prepare a large casserole or baking dish, about nine by thirteen inches, lightly greased or sprayed with cooking spray.
2. Arrange about one quarter of the potato slices evenly across the bottom of the dish.
3. Sprinkle with chopped onion, cheese, chopped rosemary, a small drizzle of olive oil, whole wheat flour, salt, and black pepper.
4. Repeat the layering until you have four layers in total.
5. Warm the skim milk over low heat.
6. Slowly pour the warm milk over all the ingredients in the dish.
7. Top with the remaining cheese, then spread dried cranberries evenly over the surface.
8. Bake in a preheated oven at three hundred seventy-five degrees Fahrenheit, about one hundred ninety degrees Celsius, until the potatoes are tender and the top is golden.
9. Remove from the oven and let rest.
10. Refrigerate leftovers within two hours.

Storage and Meal Prep Tips