White Cheddar-Potato Gratin

• 2 pounds baking potato, peeled and cut into 1/4-inch-thick slices (about 5 cups)
• 1 garlic clove, minced
• 1 (1-ounce) slice rye bread
• 1 tablespoon butter or stick margarine, melted
• 1/4 cup all-purpose flour
• 2 cups 1% low-fat milk
• 1 cup (4 ounces) shredded white cheddar cheese
• 3/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• Cooking spray

1. Place potato and garlic in a saucepan, and cover with water. Bring to a boil, and cook 8 minutes or just until tender. Drain.
2. While the potatoes are cooking, place bread in food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine the breadcrumbs and butter, and set aside.
3. Preheat oven to 350u0b0.
4. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a medium, heavy saucepan; gradually add milk, stirring with a whisk until blended. Place over medium heat; cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, salt, and pepper, and stir until melted. Arrange potato and garlic in an 11 x 7-inch baking dish coated with cooking spray. Pour cheese sauce over potatoes. Sprinkle with breadcrumb mixture. Bake at 350u0b0 for 35 minutes or until bubbly. Let stand 10 minutes.

baking potato, garlic, bread, butter, allpurpose, milk, shredded white cheddar cheese, salt, ground red pepper, cooking spray

Taken from www.myrecipes.com/recipe/white-cheddar-potato-gratin (may not work)