Chives contain milder versions of the same sulfur compounds that give onions and garlic their cancer-fighting power. They are a very easy herb to grow outside or in a container and have beautiful edible flowers. This lower-fat version of a classic dish won’t stretch your calorie budget.

Serves 8.

Nonstick spray
2 lbs (about 4 medium-sized) Russet potatoes, peeled, sliced 1/8-inch thick
1 large yellow onion, thinly sliced
3  T. fresh chives, finely chopped
1 1/2 c. part-skim ricotta cheese
4 oz. (1 c.) reduced-fat cheddar cheese, grated
2 c.  2% milk
½ tsp. salt
Black pepper to taste

•    Preheat oven to 375 degrees.
•    Spray a large shallow casserole dish (9X13) with non-stick spray.
•    Peel and slice potatoes and onions, chop chives, grate cheese.
•    Whisk together ricotta cheese and milk.
•    In the casserole dish, place a layer of potatoes and onions. Sprinkle with salt and pepper, chopped chives and about ½ the grated cheese. Pour over ½ of the milk mixture.
•    Repeat with a second layer.
•    Cover dish with aluminum foil and bake 1 hour. Uncover dish and bake another ½ hour, or until potatoes are soft and top is browned.

Nutritional Information per Serving: 221 calories, 14 g protein, 28 g carbohydrates, 6.2 g fat (3.8 g saturated), 24 mg cholesterol, 1.8 g fiber, 334 mg sodium.