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: spray a large, deep loaf pan with non-stick oil spray. layer frozen potatoes and cheese, making three layers, and ending with cheese. pour cream or half and half evenly over all. cover pan with foil and seal well. bake at 375 for 1 hour, removing foil for last 15 minutes. i don't usually add salt before baking as most cheddars are fairly salty. this can be varied by using different cheeses such as swiss, blue, smoked gouda, etc. you can also use plain hash browns if you don't like the onion/green pepper taste. i've never made this using the low-fat/non-fat versions of cheese or cream, but i wouldn't recommend subbing them. the glory of this recipe is its decadence.