Instructions: Spray the bottom and sides of a 3-quart ceramic souffle pan. Sprinkle the garlic salt on the bottom.

In a pyrex 2-cup measure, combine the oil, margarine, milk, half and half, and nutmeg, if desired. Microwave covered (for protection) on 50% power for 1 minute or until warm but not hot. Stir in the flour; a pinch of salt and of pepper.

Thinly slice (2mm) the onions and potatoes.

Layer the onion, potato and ham slices in the pan: one third per layer, ending with potatoes. Pour on the milk mixture. Spindle the top with salt and pepper. Cover. Microwave on high for 13 to 15 minutes; turning every 5 minutes until the potatoes are done (test several places). Remove from the oven. Add up to 1/2 cup chicken broth to moisture the potatoes.

Preheat the conventional oven to 425F. Briefly toast the bread crumbs in a non-stick skillet over medium heat until aromatic. Turn off heat. Add the parmesan to the crumbs and sprinkle this mixture evenly over the top of the potatoes. Garnish with green onions. Bake uncovered until bubbly and golden brown (12 to 15 minutes).

Serving Ideas : Green beans or broccoli and carrots. Applesauce.

NOTES : This is an updated version of the scalloped or au gratin potatoes with ham The fat is much reduced. Its something we think to make when we need a little homestyle comfort. The cheesy crumbs give the dish a tasty crunch and attractive color. Serve with a dark green and fiber rich vegetables with a squirt of margarine. For 2 or 4. Leftovers make a grand soup: add limas and broth.

We could used a packaged mix when we want this stuff. But some of those mixes taste like the chemical they use to make the dish low fat! This version is light. But the taste is what counts. The gratin here is made with warmed bread crumbs and dried parmesan cheese. The ham is not necessary! Do without but add beans or nuts to the veggie side dish.

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