Gina's Skinny Taste. This first one was amazingly delicious! You would never know it was made with such light ingredients! I like the top of my gratin potatoes very golden, but make them your way!
olive oil spray
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick
2 tbsp light butter, melted
salt and fresh pepper to taste
1/2 tsp garlic powder
3 oz (3/4 cup) shredded reduced fat Cheddar (I used about 1 1/4 cups, mostly 2%, but with a little FF and regular mixed in as well)
1 cup fat free milk
1 bay leaf
pinch freshly grated nutmeg
2 tsp thyme
Preheat oven to 425°F. Spray an 11 x 7-inch baking dish with cooking spray.
In a large bowl, combine potatoes, butter, salt, garlic powder and fresh cracked pepper.
Arrange half of the potato slices in the baking dish; top with 1/4 cup cheese. Add the remaining potatoes.
In a small saucepan, bring milk, thyme, bay leaf and nutmeg to a boil; pour over potatoes.
Top with remaining cheese and bake uncovered, for 45 - 50 minutes, or until potatoes are tender.