Scalloped Potatoes with Cheese
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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.
INGREDIENTS
1 garlic clove, halved
Butter-flavored vegetable cooking spray
6 medium-size red potatoes, peeled and cut into 1/8-inch-thick slices
2 tablespoons butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Gruyére cheese
1 cup milk or skim milkPreheat oven to 425 degrees.
Rub an 11 x 7-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 butter. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers.
Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425 degrees for 40 minutes or until potatoes are tender.
Makes 6 servings