Yield: 7 servings
|1 \N||Clove garlic; halved|
|6 mediums||Red potatoes; peeled, 1/8-inch slices|
|2 tablespoons||Margarine; melted|
|½ cup||Shredded cheese; (2 oz)|
|1 cup||Skim milk|
1. Rub an 11"x7" baking dish with cut sides of garlic halves. Discard garlic. Coat dish with cooking spray.
2. Arrange half of potato slices in dish, and drizzle with 1 tbsp margarine. Sprinkle with ¼ tsp salt and half of pepper. Top with ¼ cup cheese. Repeat layers.
3. In small saucepan over low, bring milk to boil. Pour over potato mixture. Bake, uncovered, at 425F for 40 mins until tender.
NOTES : My notes: Recipe calls for gruyere cheese. This is good, but it works with any type of cheese.
228 calories, 6.7g fat (24% CFF) 142 mg calcium, 262mg sodium
10 mg chol
Recipe by: Cooking Light, April 1997 Posted to EAT-LF Digest by Cathleen <catht@...> on Aug 24, 1999, converted by MM_Buster v2.0l.