4 med. potatoes (2 lbs.), thinly sliced
1 med. onion (8 oz.), thinly sliced (1 1/2 c.)
2 tbsp. whole wheat flour
1 tsp. each: basil, dill weed and parsley (mixed in the flour)
Freshly ground pepper
1 tbsp. corn oil butter
2 c. low-fat milk

Preheat oven to 350 degrees. Spray 7 x 11 inch baking dish with non-stick vegetable spray. Layer 1/3 of potatoes in bottom of pan and sprinkle with 1 tablespoon of flour-herb mixture and sprinkle with pepper. Top with about half of the onions. Repeat with another layer of potatoes, flour, pepper and onions. Top with the final layer of potatoes. Dot with butter and pour milk over the top. Bake at 350 degrees for 1 hour uncovered. Turn up heat to 375 degrees and bake 1/2 hour longer. Serves 12.