Skinny Potato Gratin (Skinnytaste)

olive oil spray (I used my misto)
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick (2 lb 4 oz peeled)
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 Cabot)
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.

Serving Size: about a cup (1/7th)

Number of Servings: 7

Recipe submitted by SparkPeople user SHERRY7722.