6 large potatoes
1/4 c. onion, finely chopped
3 Tbsp. flour
1/2 tsp. lite salt or less
1/4 tsp. black pepper
1 Tbsp. margarine
2 1/2 c. skim milk

Heat oven to 350°. Wash potatoes and remove eyes. Cut potatoes into thin slices.

In lightly oiled, 2-quart casserole, arrange potatoes in 4 layers, sprinkling each of the first 3 layers with 1 tablespoon onion, 1 tablespoon flour, 1/8 teaspoon lite salt and a dash of pepper. Dot each layer with 1 teaspoon margarine. Sprinkle top layer with remaining onion, lite salt and pepper. Heat milk, just to scalding (bubbles around edge of pan) and pour over potatoes.

Cover and bake 30 minutes. Uncover and bake 60 to 70 minutes, until potatoes are tender. Let stand 5 to 10 minutes before serving. Makes 4 to 6 servings.