Instructions: *NOTE: Original recipe called for cream instead of skim milk. I used skim milk to lower the fat count.

*NOTE: Original recipe called for regular parmesan cheese - I used fatfree to lower the fat count.

Spray baking pan with Pam stuff, spread potato rounds in bottom covering bottom of dish but not too thick. Slightly overlap potatoes but not completely overlap.

Mix the sherry and onion together and take 1/3 of the sherry/onion mix and put on top of potatoes. (can choose to not use the sherry and increase the milk)

Drizzle some of the skim milk, some of the basil, and parmesan cheese

Do another layer the same way (can use another potato eg...Yukon gold, yellow fin).

Do 3 layers

Bake in a 375F oven for about 15 - 20 min cover with foil then you can refrigerate it till morning. Next AM pull out container to warm it a bit. Then finish cooking it.

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