Instructions: SAUCE: Combine the water and soup mix in a microwave safe bowl. Heat on high 2 minutes. Stir. Heat another minute until slightly thickened. Alternatively, make a thin white sauce.

HERB BLEND: Combine the herbs in a small bowl or cup. Crush.

CASSEROLE: Preheat oven to 400F. Coat a 1 1/2 quart deep cake pan or casserole with the cooking spray. Thinly slice (2mm) the onions and potatoes.(See Tip.) Layer the potatoes and onions in the pan, sprinkling each layer with the herb mixture. Pour the sauce over the potatoes. Using a spoon or knife, help the sauce to spread and sink through the layers by lifting along the edges of the dish. Bake on a drip pan or piece of foil: cover for 30 to 35 minutes or until fork tender but not soft; uncover and bake another 15 minutes until golden brown.

Serve garnish with fresh herbs. Offer shredded cheese.

Serves 2 to 4 as main or side dish.

VARIATION:
Cover the casserole and heat in the microwave for 12 to 15 minutes on high, turning twice. Bake in the conventional oven at 400F uncovered for 20 minutes.

Serving Ideas : Include broccoli on the menu with these potatoes

NOTES : Instead of making a roux of margarine and flour and adding low fat 1% milk or of making a white sauce with cornstarch, I started to use the Bear Creek low sodium low fat soup mix. This casserole has two flavors of potatoes and onions at play: from fresh and dried.

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