Potatoes are Wonderful

So I thought I'd share a recipe for scalloped potatoes that is actually quite light, but very tasty, very flexible and very easy. I clipped this from Cooking Light many years ago.

Scalloped Potatoes with Cheese
1 garlic clove, halved
Butter-flavored cooking spray (I just use an olive oil sprayer)
6 medium red potatoes, cut into 1/8 inch thick slices
2 T. margarine, melted
1/2 t. salt
1/8 t. pepper
1/2 c. (2 oz.) shredded Gruyere cheese
1 c. skim milk

1. Preheat oven to 425 degrees. Rub an 11x7 inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.
2. Arrange half of potato slices in dish; drizzle with 1 T. margarine. Sprinkle with 1/4 t. salt and half of pepper; top with 1/4 c. cheese. Repeat layers with remaining ingredients.
3. Bring milk to a boil over low heat in a small saucepan; pour over potatoes. Bake uncovered, for 40 minutes or until potatoes are tender.
Makes 7 servings (size: 1 c.)

This recipe can be used with virtually any variety of potatoes (trust me, I've tried it with many), and also with many different kinds of cheeses. We had mozzarella in it last week and it was super yummy! Anyway, give it a try and enjoy!