Ingredients for 6 servings:
1. 1 medium onion, sliced
2. 1 garlic clove, smashed
3. 1 teaspoon olive oil
4. 1 cup skim evaporated milk
5. 3 tablespoons all-purpose flour
6. 2 teaspoons hot mustard, your favourite
7. 1/2 teaspoon salt
8. 1/2 teaspoon dried sweet basil leaves
9. 1/4 teaspoon sugar
10. 1/4 teaspoon dried oregano
11. 4 medium unpeeled new potatoes, thinly sliced, about 4 cups
12. 1/8 teaspoon cayenne pepper
13. 4 medium tomatoes, sliced 1/4 inch thick
14. 1 tablespoon parmesan cheese, grated

Directions:
1. Sauté onion and garlic in olive oil in medium nonstick fry pan until onion is soft.
2. Combine evaporated milk and flour in small bowl, whisk until smooth.
3. Slowly add to onion, stirring constantly, until boiling and thickened.
4. Stir in mustard, salt, basil, sugar and oregano.
5. Arrange 1/2 of the potatoes in a greased 2 quart casserole.
6. Sprinkle with pepper.
7. Layer with 1/2 of the tomato slices.
8. Cover with 1/2 of the onion sauce.
9. Repeat layers.
10. Sprinkle with parmesan cheese, cover and bake in 375°F degree oven for 45 minutes.
11. Remove cover and bake for 20 to 30 minutes more until golden brown and potatoes are soft.