Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grease 1 1/2 quart casserole. set aside. in small saucepan melt butter. stir in flour, salt and pepper. blend in milk and half-and-half. cook on medium high heat, stirring constantly, until heated through. set aside. layer one-third of potato slices, half of onion, one-third of parsley, one-third of cheese and one-third of sauce in casserole. repeat layers. top with remaining potatoes, parsley, cheese and sauce. bake in 375f degrees convection oven on rack 3, 45-60 minutes (or bake in preheated 375f degrees radiant bake oven 1-1 1/4 hours) or until sauce is bubbly and potatoes are tender.

Target recipe: preheat the oven to 375 degrees. peel and dice the potatoes. *i have a vegetable chopper from williams-sonoma and this step only takes 5 minutes. parboil the potatoes 5 minutes in salty water. either spray a large baking dish with oil or rub it lightly with butter. drain and then toss the potatoes in the baking dish with the butter, thyme, nutmeg, more salt and pepper. mix almost all the cheese (save some for the top) throughout the potatoes and pour the half and half evenly over all. top the dish with the reserved cheese. bake for one hour or until the cheese is nicely melted, bubbling and turning a caramel color.