Yield: 7 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Clove garlic; halved |
| 6 mediums | Red potatoes; peeled, 1/8-inch slices |
| 2 tablespoons | Margarine; melted |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 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.
Per serving:
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.