POTATO GRATIN
Steps:
- Preheat the oven to 400 degrees.
- Coat an 11-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
- Layer a third of the potatoes over the bottom of the prepared gratin dish or pie plate, overlapping the slices in a spiral pattern. Sprinkle 1 tablespoon of the flour and some of the optional salt over the potatoes; arrange the onion rings on top. Dust with the cayenne pepper and 1/2-teaspoon of the paprika.
- Layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper and 1 tablespoon of the Parmesan cheese.
- For the next layer, scatter the zucchini, and dust with the nutmeg, Spike seasoning and remaining optional salt. 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 with aluminum foil, and bake for 45 minutes. Remove the foil, lower the oven to 350 degrees and bake for about 15 minutes more, until the top is golden brown. Remove from the oven, and allow to cool for 10 minutes.
- Garnish with chopped parsley.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 4 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 103 milligrams, Sugar 5 grams, TransFat 0 grams
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