Two-Cheese Scalloped Potatoes

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1 1/2 cups fat-free milk

1 1/2 cups (6 ounces) shredded reduced-fat extra-sharp cheddar cheese, divided

1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided

1/4 cup ketchup

2 teaspoons Worcestershire sauce

1/4 teaspoon black pepper

2 1/2 pounds peeled baking potatoes, cut into 1/4-inch-thick slices

2 cups vertically sliced onion

Cooking spray

2 tablespoons chopped fresh parsley

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