Potato Gratin (rosie Daley)

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• cooking spray
• 3 medium baking potatoes, thinly sliced
• 2 tablespoons flour
• 1 medium onion, thinly sliced
• 1/8 teaspoon cayenne
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 tablespoons parmesan cheese, grated
• 1 small zucchini, thinly sliced
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon spike seasoning
• 12 ounces evaporated milk
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 preheat oven to 400ºf.
• 2 coat a 10-inch gratin dish or glass pie plate with 3 sprays of the vegetable oil.
• 3 layer 1/3 of the potatoes over the bottom of the prepared gratin dish, overlapping the slices in a spiral pattern.
• 4 over the potatoes, sprinkle 1 tablespoon of the flour and arrange the onion rings.
• 5 dust with the cayenne and 1/2 teaspoon of the paprika.
• 6 layer another third of the potatoes, adding the remaining tablespoon of flour, the black pepper, and 1 tablespoon of the parmesan.
• 7 scatter the zucchini, dusting with the nutmeg and spike seasoning.
• 8 top with a spiral layer of the remaining potatoes.
• 9 pour the evaporated milk over the gratin and add the remaining paprika and parmesan.
• 10 cover with foil and bake for 45 minutes.
• 11 remove the foil, lower to 350ºf, and bake for about 15 minutes more, until the top is golden brown.
• 12 remove the gratin from the oven and allow it to cool for 10 minutes.
• 13 garnish with the chopped parsley.