Cheddar-Scalloped Potatoes - cooking recipe

Ingredients

2 Tbsp. extra-light vegetable oil spread
1/4 c. all-purpose flour
2 1/2 c. skim milk
1 (4 oz.) jar sliced pimientos (undrained)
3/4 tsp. salt
1/4 tsp. pepper (preferably white)
vegetable cooking spray
2 lb. baking (Russet) potatoes, peeled and cut in 1/4-inch slices
1 large onion, sliced very thin and separated into rings
3/4 c. (3 oz.) shredded low-fat Cheddar cheese

Preparation

Melt spread in small saucepan over medium heat.
Stir in flour and cook about 30 seconds.
Gradually whisk in milk until no lumps remain.
Bring to boil, reduce heat and simmer 1 minute, until thickened.
Remove from heat.
Stir in pimientos, salt and pepper.