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Potato Gratin

Light vegetable cooking oil spray
3 medium baking potatoes, thinly sliced
2 tbs all-purpose flour
1 medium onion, thinly sliced and separated into ringss
.125 tsp cayenne pepper
1 tsp paprika
.5 tsp freshly ground pepper
.25 c grated parmesan cheese
1 small zucchini, trimmed and thinly sliced
.25 tsp spike seasonings
12 oz evaporated skim milk
2 tsp chopped fresh parlsey

Preheat oven to 400 degrees.

Coat a circular baking dish with 3 sprays of vegetable oil. Layer
a third of the poatoes over the bottom of a gratin dish or a circular
glass pie place, overlapping the slices in a spiral pattern. Over
the potatoes, sprinkle 1 tsp of flour and arrange the onion rings.
Dust with cayenne pepper and .5 tsp paprika. Layer another third
of potatoes, adding the remaining flour, black pepper and 2 tbps
of the parmesan cheese. Scatter the zucchini, dusting with the
nutmeg and spike seasonings. 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 the gratin with foil paper and bake for 45 minutes. Remove
the foil, lower the oven to 350 and back for about 15 minutes more,
until the top is golden brown. Remove the gratin from the oven
and allow to cool for 10 minutes. Garnish with chopped parsley.


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