3 tbsp. oil
2 tbsp. nonfat milk
1 sm. onion, chopped
1/2 tsp. paprika
2 tbsp. flour
4 med. potatoes, pared and sliced
1 tsp. salt
1/4 tsp. pepper
1/2 c. scalded skim milk

Heat oven to 375 degrees. Grease a shallow 9-inch baking dish or oven-proof skillet with a little of the oil. Drain potato rounds and dry them carefully. Spread a layer of potato slices in the bottom of the baking dish. Sprinkle potato layer with a little chopped onion.

Combine milk solids, salt, pepper, and paprika. Shake a little of the seasoned milk solids over the potato and onion layer. Drizzle with some of the oil. Repeat layers until all the potato slices are used. Pour scalded skim milk over all.

Bake, covered, at 375 degrees for 45 minutes. Uncover and bake another 15 minutes, adding a little more skim milk, if necessary. If you like a lightly browned crust, run scalloped potatoes under the broiler. Yield: 4 servings, 130 calories per serving.