Instructions: Place thick slicing cone in Presto Professional Salad Shooter electric slicer-shredder. Cut potatoes to fit food chamber; slice. Parboil in boiling water for 4 to 6 minutes or until tender. Drain. Place thin slicing cone in the Salad Shooter. Cut onion to fit food chamber; slice.

In a fry pan, over medium heat, cook onion in 1 tablespoon butter or margarine until golden, stirring occasionally. Blend cornstarch, salt, sugar, and pepper with milk; add to onions, stirring to mix. Add yogurt; cook and stir until mixture boils and thickens. Remove from heat; stir in desired seasoning mix. Butter a 2-quart casserole. Layer potatoes and sauce in casserole, ending with sauce. Spread sauce to cover potatoes. Dot with 1 tablespoon margarine or butter. Bake in a 375F oven for 35 minutes.

Seasoning Mix

* Dill: Combine 2 tablespoons each, minced parsley and fresh dill (2 teaspoons dried)

* Curry: Combine 2 tablespoons minced parsley, 1 or 2 teaspoons curry powder, and a dash of cayenne pepper. Very good with sweet potatoes.

* Spicy: Combine 2 tablespoons minced parsley, 1/2 teaspoon cinnamon, 1/4 teaspoon each, allspice and nutmeg. Very good with sweet potatoes or combination of sweet and white.

* Southwest: Combine 2 tablespoons minced cilantro or parsley, 1 or 2 teaspoons Mexican seasoning or chile powder, and 1/2 teaspoon ground cumin.

* Italian: Combine 1 tablespoon each, chopped basil, thyme, and marjoram or 1/2 teaspoon dry, 1/8 teaspoon garlic powder, and 2 tablespoons shredded Parmesan cheese. (Use the Salad Shooter electric slicer-shredder to shred cheese.)

NOTES : A dish for all seasons - and tastes! Make it with either white or sweet potatoes or a combination of the two. Then select the perfect seasoning mix to compliment your meal.

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