Recipe: Scalloped Potatoes with Cheese

Scalloped Potatoes with Cheese
rec.food.recipes/Lynn McKee/2003

1 garlic clove, 0halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 tablespoons margarine, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup (2 ounces) shredded Gruyere cheese
1 cup skim milk

Preheat oven to 425F.

Rub an 11x7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.

Bring milk to a boil over low heat in a small saucepan; pour over potato mixture.

Bake, uncovered, at 425F for 40 minutes or until potatoes are tender.

NOTES: This is an absolutely no-fail recipe no matter how you change it. I use any type of cheese (Cheddar, Swiss, Provolone), russet potatoes in place of red, and any kind of milk I have in the fridge. It's terrific with roasted chicken or pork.