2 c. thinly sliced raw potatoes
1 tbsp. flour
1 tbsp. minced onion
1 tsp. salt
Dash pepper
1 c. skim milk
1 tbsp. butter

Preheat oven to 350 degrees F. Lightly coat 1 quart casserole with vegetable pan spray. Layer half of the potatoes in bottom of baking dish. Sprinkle with half of flour, onion, salt and pepper. Repeat layers.

Pour milk over the potatoes. Dot with butter. Cover; bake for 30 minutes. Uncover and bake an additional 35 to 40 minutes or until potatoes are tender. Yields 2 cups. 1/2 cup serving - 1 bread, 1 fat. Calories per serving 107.