MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Potato Gratin
Categories: Potatoes
Yield: 8 Servings

Light vegetable oil cooking
- spray
3 md Baking potatoes;
- thinly sliced
2 tb All-purpose flour
1 md Onion;
- trimmed, thinly sliced
- separated into rings
1/8 ts Cayenne pepper
1 ts Paprika
1/2 ts Black pepper; freshly ground
2 tb Parmesan cheese;
- freshly grated
1 sm Zucchini;
- trimmed, thinly sliced
1/4 ts Ground nutmeg
1/2 ts Spike seasoning
12 oz Evaporated skim milk
2 tb Fresh parsley; chopped

Preheat the oven to 400?F.

Coat a 10" gratin dish or glass pie plate with 3 sprays of the
vegetable oil.

Layer a third of the potatoes over the bottom of the prepared gratin
dish or pie plate, overlapping the slices in a spiral pattern. Over
the potatoes, sprinkle 1 tb of the flour and arrange the onion rings.
Dust with the cayenne pepper and 1/2 ts of the paprika. Layer another
third of the potatoes, adding the remaining 1 tb flour, the black
pepper, and 1 tb of the Parmesan cheese. Scatter the zucchini,
dusting with the nutmeg and Spike seasoning. Top with a spiral layer
of the remaining potatoes. Pour the evaporated milk over the gratin
and add the remaining paprika and Parmesan cheese.

Cover with aluminum foil and bake for 45 minutes. Remove the foil,
lower the oven to 350?F, and bake for about 15 minutes more, until
the top is golden brown. Remove the gratin from the oven and allow it
to cool for 10 minutes.

Garnish with the chopped parsley.

Per serving: 126 Calories, 1.9 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

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