| 1 | Preheat oven to 375 °F. |
| 2 | Thinly slice the potatoes (leaving skins on) and the onion. |
| 3 | Spray a glass baking dish with non-stick spray. |
| 4 | Layer the pan alternately with the potato and onion slices. |
| 5 | Just before the last layer, sprinkle on 1-3 tsp each of the pepper, basil, and rosemary. |
| 6 | Add the last layer of potatoes and onions. |
| 7 | Pour the evap skimmed milk (or amazake) over top. |
| 8 | You should have enough liquid to almost cover the mixture. |
| 9 | Sprinkle on some paprika. |
| 10 | Cover with foil and bake for about an hour or until the liquid is all absorbed. |
| 11 | Remove foil for the last 15-20 minutes to crisp it a bit. |
| 12 | i guessed at the measurements for this dish, as i just sort of slap it together without measuring. |
| 13 | Check it to see if it will be done early or take a little extra time. |
| 14 | It"s a very forgiving dish. |
| 15 | My only complaint is that it doesn"t freeze-and-reheat well (because of the cooked potatoes). |
