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Nonfat Scalloped Potatoes

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      Title: NONFAT SCALLOPED POTATOES
 Categories: Side dish, Low-fat
      Yield: 4 Servings
 
      2    Potatoes; well scrubbed
      1 lg Onion (yellow)
  1 1/2 c  Evaporated skim milk, approx
           -(or amazake)
           Freshly ground black pepper
           Basil
           Rosemary
           Paprika
 
  Preheat oven to 375 degrees F.  Thinly slice the potatoes (leaving
  skins on) and the onion.  Spray a glass baking dish with non-stick
  spray. Layer the pan alternately with the potato and onion slices.
  Just before the last layer, sprinkle on 1-3 tsp each of the pepper,
  basil, and rosemary. Add the last layer of potatoes and onions. Pour
  the evap skimmed milk (or amazake) over top. You should have enough
  liquid to almost cover the mixture. Sprinkle on some paprika. Cover
  with foil and bake for about an hour or until the liquid is all
  absorbed. Remove foil for the last 15-20 minutes to crisp it a bit.
  
  I guessed at the measurements for this dish, as I just sort of slap it
  together without measuring.  Check it to see if it will be done early
  or take a little extra time. It's a very forgiving dish. My only
  complaint is that it doesn't freeze-and-reheat well (because of the
  cooked potatoes).
  
  Michelle Dick artemis@netcom.com
  
  @Newsgroups: rec.food.veg
 
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