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: bake potatoes in either oven or microwave; cool, peel and shred. in a large bowl combine onion, cream cheese, sour cream, butter, and seasonings. mix in shredded potatoes until well combined. take an ice cream scoop and dip out mixture and roll into balls. roll the potato ball in parmesan cheese until well coated and place on a cookie sheet. continue making balls until all mixture is gone. cover and freeze. once frozen, they can be placed in freezer bags and kept frozen. to cook, remove as many as you want and place on a cookie sheet. bake at 350 degrees for 10-12 minutes or until lightly browned. note: you could cook all at once and freeze the leftover portion for a later date and reheat in microwave.