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Marsala Potatoes Au Gratin

2 lg onions (about 2 lbs)
2 t vegetable oil
1 1/3 c sweet Marsala wine
1 t dried whole thyme
2 1/2 lb med round red potatoes, peeled, cut into 1/8 in slices
2 T all purpose flour
3/4 t salt
1/2 c skim milk
2 T grated Parmesan cheese

Cut each onion lengthwise, then in half crosswise into 1/8-inch
slices. Coat a large saucepan with cooking spray (if not non-stick);
add oil and heat. Add onion slices and saute (10 min). Add wine
and cook until wine is nearly all absorbed (20 min). Remove from
heat and stir in thyme. Boil potato slices until "crisp-tender";
drain. Pour cold water over slices and drain well. Arrange one-third
of the potato slices into a 13x9x2-inch baking dish coated with
cooking spray [or coating of choice], and spoon half of the onion
mixture over potato slices. Add another third of potatoes, rest of
onion then last third of potatoes. Place flour and salt in a bowl.
Gradually add milk, blending with a wire whisk, until smooth. Pour
milk mixture evenly over potatoes; sprinkle with Parmesan cheese.
Cover with foil and cut 3 1-inch slits in foil. Bake at 350 degrees
for 45 minutes. Uncover and bake an additional 15 minutes. Yield:
7 1-cup servings.

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