Potato Gratin

Serves 8

 Cooking spray

3 medium baking potatoes, thinly sliced

2 tbsp flour

1 medium onion, sliced and separated into rings

1/8 tsp cayenne pepper

1 tsp paprika

½ tsp black pepper

Parmesan cheese

1 small zucchini, thinly sliced (optional)

¼ tsp nutmeg

½ tsp spike seasoning

12 oz can evaporated skim milk

Fresh parsley

Layer a third of the potatoes over the bottom of the sprayed dish or pie plate.  Over the potatoes sprinkle 1 tbsp flour, and arrange onion rings.  Dust with cayenne pepper and ½ tsp of paprika.  Layer another third of the potatoes, adding the remaining flour, black pepper, and sprinkle with Parmesan cheese.  Scatter the zucchini, dusting with nutmeg and spike seasoning (I use a couple of zuccinis). Top with the remaining potatoes.  Pour the milk over and add the remaining paprika and parmesan cheese. 

Cover with foil and bake for 45 minutes at 400 degrees.  Remove the foil and lower the over to 350 and back for 15 minutes more until the top is golden brown.  Garnish with Parsley.