5 c. (about 6 med.) peeled & thinly sliced raw potatoes
2 onions, sliced
Salt & pepper to taste
3 tsp. dry mustard
3 tbsp. grated Parmesan cheese
3 tbsp. all-purpose flour
3 tbsp. butter
3 c. milk
Paprika

Line bottom of a 3 quart casserole with 1/3 of the potatoes and cover with 1/3 of the onion. Add salt and pepper to taste, sprinkle on 1 teaspoon of mustard, 1 tablespoon cheese and 1 tablespoon flour. Repeat process twice with remaining potatoes, onions, seasonings, cheese and flour.

Dot with butter. Pour milk over top. Sprinkle with paprika. Cook, covered, on HIGH for 20 minutes. Cook, uncovered, on ROAST (70%) for 15 minutes or until potatoes are tender. Let stand for 5 minutes before serving.