Nonfat Scalloped Potatoes

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).

Your Nonfat Scalloped Potatoes is ready. Happy cooking!