2  lbs (about 6 medium) potatoes, peeled and thinly sliced
    3  tablespoons olive oil
1/4  chopped onion
    3  tablespoons all-purpose flour
1/4  teaspoon salt
1/4  teaspoon pepper
    1  can (12 fl. oz.) fat free evaporated milk
    1  cup water
1/3  cup grated Parmesan cheese

Preheat oven to 350F.  Grease 11×7-inch baking dish.
Place potatoes in large saucepan.  Cover with water; bring to a boil.  Cook over medium-high heat for 3 to 4 minutes; drain.  Set aside.
Heat oil in same saucepan over medium heat.  Add onion; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.  Sir in flour, salt and pepper.  Gradually stir in evaporated milk and water.  Cook, stirring constantly, until mixture comes to a boil.  Remove from heat.  Arrange potatoes in prepared baking dish; pour milk mixture over potatoes, sprinkle with cheese.
Bake for 25 to 30 minutes or until potatoes are tender and cheese is light golden brown.
Yields: 8 servings