Simple Scalloped Potatoes (Light)

• 1 1/2 tablespoons unsalted butter cut into pieces, plus more for brushing
• 1/2 clove garlic
• 2 pounds russet potatoes peeled and sliced 1/8" thick
• freshly ground pepper
• 1 1/4 cups low sodium chicken broth
• 1/2 cup skim milk
• 1/4 teaspoon grated nutmeg freshly
• 4 fresh bay leaves
• 1/2 cup grated Gruyere about 2 oz

1. Position a rack in the upper third of the oven and preheat to 425F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 tsp salt and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 tsp salt and pepper to taste. Pour broth and milk over the potatoes, then add the nutmeg and bay leaves, simmer 3 minutes.
2. Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If skillet is oven-proof, stick right into oven)
3. Dot the potatoes with the cut-up butter and sprinkle with gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard bay leaves.

unsalted butter, clove garlic, russet potatoes, freshly ground pepper, chicken broth, milk, grated nutmeg, bay leaves, gruyere

Taken from www.yummly.com/recipe/Simple-Scalloped-Potatoes-_light_-981896 (may not work)