Gratin Dauphinois

• 1 clove garlic, halved
• Butter-flavored vegetable cooking spray
• 6 medium red potatoes, peeled and cut into 1/8 inch thick slices (about 2 lbs)
• 2 T margarine, melted
• 1/2 t salt
• 1/8 t pepper
• 1/2 c (2 oz) grated Gruyere cheese
• 1 c skim milk

1. Preheat oven to 425 F
2. Rub inside of 1 1/2 quart casserole with cut sides of garlic. Discard garlic. Coat dish with cooking spray.
3. Arrange half of potato slices in casserole. Drizzle with 1 T margarine. Sprinkle with half of salt, half of pepper and half of cheese. Repeat procedure with remaining potato slices, margarine, salt, pepper, and cheese.
4. Bring milk to a boil in a small saucepan over low heat. Pour milk over potato mixture.
5. Bake uncovered in oven for 40 minutes or until potatoes are tender. Let stand 10 minutes before serving.

clove garlic, butter, red potatoes, t margarine, salt, pepper, gruyere cheese, milk

Taken from www.epicurious.com/recipes/member/views/gratin-dauphinois-51232021 (may not work)