3 medium potatoes, thinly sliced
2 tbsp flour
1 med inion, sliced and separated
1/8 tsp cayenne pepper
1 tsp paprika
1/2 tsp pepper
2 tbsp parmesan cheese
1 small zucchini, sliced
1/3 tsp nutmeg
1/2 tsp mixed herbs
340 ml evaporated skim milk
2 tbsp parsley chopped
Layer one third of the potatoes over the bottom of a prepared pie plate. Over the potatoes sprinkle 1 tbsp of the flour and arrange the onion rings. Dust with cayenne pepper and 1/2 tsp of the paprika.
Layer another third of the potatoes adding the remaining flour, pepper and 1 tbsp of the cheese. Scatter the zucchini, dusting with the nutmeg and mixed herbs.
Cover with remaining potatoes. Pour milk over the gratin and add the remaining paprika and cheese.
Cover with foil and bake 45 minutes at 200c. Remove foil and bake at 160c for 15 minutes until the top is golden brown. Allow to cool for 10 minutes. Garnish with parsley.