|Thinly sliced new potatoes||3 Cup (48 tbs), unpeeled|
|Diced onion||1⁄4 Cup (4 tbs)|
|Reduced calorie margarine||2 Teaspoon, melted|
|All purpose flour||1 1⁄2 Teaspoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Ricotta cheese||1⁄2 Cup (8 tbs) (Part Skim)|
|Shredded sharp cheddar cheese||1 1⁄2 Ounce|
|Dry mustard||1⁄2 Teaspoon|
|Caraway seeds||1 Teaspoon|
|Chopped parsley||2 Tablespoon|
Cook potatoes in boiling water to cover until partially tender, drain.
Saute onion in margarine in a heavy saucepan until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, cook, stirring constantly, until mixture is thickened and bubbly.
Remove from heat, add cheese, salt, pepper, mustard, and caraway seeds.
Stir mixture until cheese melts.
Place half of potato slices in a 1 1/2-quart casserole coated with cooking spray, top with half of sauce.
Repeat layers, sprinkle with paprika and parsley.
Cover and bake at 350Â° for 25 to 30 minutes.