Ingredients
1 clove garlic, halved
Butter flavored vegetable cooking spray
6 medium size red potatoes (I use regular), peeled and cut into 1/8 inch-thick slices (about 2 pounds)
2 tablespoons margarine, melted
½ teaspoon salt
1/8 teaspoon pepper
½ cup (2 ounces) grated Gruyere cheese
1 cup skim milk
Preparation
Rub inside of a 1 ½ quart casserole with cut sides of garlic. Discard garlic. Coat dish with cooking spray. (I sprinkle the garlic in the layers)
Arrange half of potato slices in casserole, Drizzle with 1 tablespoon margarine. Sprinkle with half of salt, half of pepper, and half of cheese.
Repeat procedure with remaining potato slices, margarine, salt, pepper, and cheese.
Bring milk to a boil in a small saucepan over low heat (I use the microwave). Pour milk over potato mixture.
Bake potato mixture, uncovered, at 425º for 40 minutes or until potato is tender. Let stand 10 minutes before serving. Yield: 7 servings (serving size 1 cup)
I heat the potatoes a little in the microwave before I pour the milk over them, about 2-3 minutes on high. Then they cook in about 20-30 minutes. I’ve also substituted Asiago Cheese or a 4 cheese blend for the Gruyere.
