The onions and potatoes used in the Quick and Healthy Potato Casserole are good sources of potassium, fiber and vitamin C.

1¼ pounds Yukon Gold potatoes, very thinly sliced1 cup quartered and thinly sliced onion1 cup shredded reduced-fat sharp cheddar cheese½ teaspoon Italian herb seasoning½ cup stock or reduced-sodium broth1½ teaspoons Dijon mustard½ teaspoon garlic saltSpray an 8-inch microwave-safe baking dish with nonstick cooking spray. Place 1/3

of the potatoes and ½ of the onions on bottom of dish and sprinkle with 1/3

of the cheese and ½

of the herbs. Repeat layers, then top with the last 1/3 of the potatoes, layering potatoes so that there is a solid layer of potatoes with no gaps; sprinkle with remaining cheese.Stir together stock, Dijon and garlic salt and pour over potatoes. Cover with plastic wrap and microwave on high for 20 minutes. Use oven mitts to remove dish from microwave; carefully remove cover from dish (due to steam buildup) and serve.Optional: Preheat oven to 400 degrees and place casserole in oven for 5 to 10 minutes or until casserole is golden brown before serving.