Serves: 6
Total Calories: 374

6 russet potatoes medium, pared and thinly sliced
3 tablespoons flour
Salt and freshly ground pepper to taste
6 ounces mushrooms fresh, sliced (optional)
2 onions medium, quartered and thinly sliced
1/2 teaspoon basil dried, crushed
1/4 teaspoon marjoram dried, crushed
1/4 teaspoon thyme dried, crushed
1 2/3 cups chicken broth
1/3 cup evaporated milk
1 1/2 tablespoons margarine
1/2 cup Parmesan cheese grated

Heat oven to 375° F. Toss potato slices with flour and sprinkle lightly with salt and pepper. In a greased 9 x 13-inch baking dish, layer potatoes with optional mushrooms and onion slices, sprinkling each onion layer with a mixture of herbs and salt and pepper. Combine stock and evaporated milk pour into dish and dot with margarine. Cover and bake for 50 minutes. Sprinkle with cheese and continue baking, uncovered, another 30 to 40 minutes or until potatoes are very tender and sauce is nearly absorbed.

Nutritional Facts:

Serves: 6
Total Calories: 374
Calories from Fat: 60

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