Instructions: Preheat the oven to 400F. Coat a 9-inch round no-stick cake pan with no-stick spray. In a small bowl, combine the thyme, rosemary, salt, and nutmeg.

Layer the potatoes and onions in the pan, sprinkling each layer with the herb mixture.

In a saucepan over medium heat, melt the butter or margarine. Add the flour; cook and stir for 2 minutes (the mixture will be dry). Gradually add the milk; increase the heat to medium-high. Cook, whisking constantly, for 3 to 5 minutes, or until the sauce thickens slightly. Pour the sauce over the potatoes.

Bake for 40 to 45 minutes, or until the potatoes are very tender. Sprinkle the Parmesan and Cheddar over the potatoes; bake for 10 to 12 minutes more, or until golden brown. Cut into wedges; garnish with the rosemary sprigs.

Rodale"

NOTES : Plan leftovers. Make extra scalloped potatoes. Serve most as a side with a roast or vegetable medley. Reheat leftover as hash or add egg product and make a frittata. Or add leftover to soup.

for our low cost theme - Potatoes are relatively cheap. Serve with just about anything. These bake in a shallow pan instead of the usual casserole. Make extra for planned leftovers

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