Brunch

1 Large dutch oven or casserole with lid 12 medium Idaho russet potatoes (2 & 1/2 in in diameter) Slice as needed to avoid waste. 8 cups of skim milk 8 TBSP Land O Lakes reduced fat butter 50 Cal per TBSP 1 and 3/4 cups kraft Fat Free Cheddar Cheese (45 cal per 1/4 cup) Two large onions (3 inch wide) 1 small bunch of scalions Original NoSalt (sodium free salt) this is good for high blood pressure. It has 650 MGs of Potassium per 1/4 TSPN. Use Mrs. Dash if this is not for you. My dutch oven is nonstick. Preheat oven to 350 degress with rack low enough to accomodate the large casserole or Dutch Oven. Slice potatoes and onions 1/8 in thick, a mandolin slicer is nice if you have one. other wise it takes a little longer. layer potato slices 3 deep, then a layer of onions, scatter some cheddar and chopped scallions for color. Repat layering with a potato layer being last Reserve some Cheddar and scallions for the top finish. Do not top till you pour liquid over the othe rlayers. Sauce pan the milk and butter and NoSalt to warm, melt and combine, don't scorch the milk. Season to taste. Pour over layers till the last layer is just at the surface with potatoes showing to accept the rest of the cheddar and some scallions. If you want bright green for color keep the remaining scallions to scatter on the top after baking, they turn dark green baked. I started with 6 cups of milk, butter, NoSalt and made up two more to get the level just right. Bake at 350 for 1(one) hour with cover on. Bake for 1(one) hour more without cover.