Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         clove         garlic -- halved
                        nonstick cooking spray
1         cup           chopped onion
6         medium        baking potatoes -- peeled and cut into 1/8 inch slices (about 2 1/2 pounds)
1/4       teaspoon      salt
1/4       teaspoon      freshly ground pepper
3/4       cup           shredded extra-sharp cheddar cheese
1/4       cup           grated fresh Romano cheese
1 3/4     cups          low-sodium chicken broth
1         cup           evaporated skimmed milk

Preparation:

1. Rub a shallow 3-quart baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

2. Coat a nonstick skillet with cooking spray, and place over medium heat until hot. Add onion; saute 5 minutes or until onion is tender, and set aside.

3. Arrange one-third of potatoes in prepared dish; sprinkle with half of salt and half of pepper. Top with half of onion and half of cheese. Repeat layers, ending with the remaining potatoes.

4. Bring broth and milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 oF for 50 minutes or until tender. Let stand 5 minutes before serving.