Spicy Potato-Corn Gratin

MMMMM----- Recipe via Meal-Master (tm)
 
      Title: Garvick's Spicy Potato-Corn Gratin
 Categories: Main dish, Low-fat
      Yield: 8 servings
 
      6 ea Medium potatoes, 1/4 inch slices
      1 ea Medium onion, thinly sliced
     14 oz Can creamed corn
      1 ea Small zucchini, 1/4 inch slices
      2 T  Wholewheat flour
      1 t  Paprika
    1/2 t  Ground black pepper
    1/4 t  Ground nutmeg
    1/2 t  Spike seasoning (optional)
      2 T  Parmesan cheese, grated
    1/8 c  Mozzarella cheese, grated
      2 T  Chopped fresh parsley
    3/4 c  Skim milk
 
Preheat oven to 400 degrees.
 
In an overlapping fashion, layer one-third of the potatoes over
the bottom of a well-greased 3 inch high by 11 inch long casserole dish.
 
Sprinkle 1 tablespoon of flour over the potatoes and then spread
out the onion rings.  Evenly spread the creamed corn over the
onion rings and then sprinkle on half the paprika.
 
Layer another third of the potatoes on top of the corn, sprinkle
on 1 tablespoon of flour, 1 tablespoon of parmesan and the black
pepper.
 
Next layer the zucchini slices, sprinkle with spike seasoning and
nutmeg.
 
Add the last layer of potatoes.  Evenly drizzle with the skim milk,
sprinkle on the mozzarella cheese, the last tablespoon of parmesan,
parsley, spike seasoning, and the remainder of the paprika.
 
Cover and bake for 1 hour.  Remove the cover and bake at 350
degrees for another 25 minutes or until the top is golden brown.
 
If you want it extra hot just add a touch of cayenne pepper.
 
MMMMM