This is a great recipe to make ahead to go with ham.

12 ounces fat-free evaporated milk 1/3 cup fat-free (skim) milk 1 teaspoon minced garlic 1 teaspoon salt 1/2 teaspoon white pepper 1/8 teaspoon nutmeg 6 medium potatoes (about 3 pounds)

Layer and Topping

1/2 cup low-fat shredded cheddar cheese 1/2 cup shredded Parmesan cheese 1 tablespoon flour butter spray 1/2 teaspoon paprika

Butter a 9-inch deep pie pan or a 1-1/2 quart casserole dish. In a large heavy saucepan, combine evaporated milk, fat-free milk, garlic, salt, white pepper, and nutmeg.

Peel and thinly slice potatoes. Add potatoes to the pan. Place over medium heat and bring to a boil. Reduce heat to low and boil gently for 10 minutes. Stir occasionally to prevent burning on the bottom of the pan. Watch carefully to prevent mixture from boiling over.

While potatoes are cooking, mix cheddar cheese, Parmesan cheese, and flour in a small bowl. Set aside. Remove potatoes from heat and spoon half of the potatoes into baking pan.

Sprinkle half of the cheese mixture over potatoes. Add remaining potatoes and milk mixture. Top with remaining cheese. Spray lightly with butter spray. Sprinkle with paprika. Cover with aluminum foil and refrigerate until ready to bake.

When ready to bake, preheat oven to 350 degree. Bake potatoes covered for 20 minutes. Remove cover and bake another 20 - 30 minutes or until potatoes are very tender.

Note: 1 large chopped onion may be sauteed and layered with the potatoes if desired.

Serves 6

Nutritional Information per serving:

Calories 235 Fat, gm. 3 Protein, gm. 13 Carb. gm. 39 Cholesterol, mg. 10 Fiber, gm. 2.8