Scalloped Sweet and White Potatoes

3 cups (from about 3 medium) thin-sliced yellow onions

4½ cups (from about 3 medium) thin-sliced, peeled Yukon Gold potatoes

4½ cups (from 3-4 medium) thin-sliced, peeled sweet potatoes

2 tablespoons butter

7 tablespoons flour

1 teaspoon salt

1 teaspoon ground mustard

¼ teaspoon fresh ground black pepper

¼ teaspoon sweet paprika, plus more or garnish

3½ cups 1-percent, low-fat milk

4 tablespoons chopped fresh parsley leaves

Place the oven rack in the center position and heat oven to 400 degrees. Lightly spray a 13-by-9-inch casserole dish with vegetable oil. Set aside.

Bring a large pot of salted water to a boil. Add onions and potatoes and boil for 5 minutes, covered. Drain.

Meanwhile, place a 2-quart saucepan over low heat and add butter. When butter melts, add and stir in flour, salt, mustard, pepper and paprika. Whisk in milk and cook, whisking constantly, until smooth and thickened. Remove from the heat and set aside.

In the prepared casserole, arrange one-third of the potatoes and onions; sprinkle with half the parsley; pour on one-third of sauce. Repeat with another third potatoes and onions, remaining parsley, and half the remaining sauce. Top with remaining potatoes and sauce. Dust generously with paprika. Bake, uncovered, 35 minutes or until tender and the top has browned.

Serves 10.

Nutrition values per serving: 201 calories (16.2 percent from fat), 3.6 g fat (2 g saturated), 37 g carbohydrates, g fiber, 6.5 g protein, 10 mg cholesterol, 289 mg sodium.