1 garlic clove, halved
Butter-flavored cooking spray
6 medium peeled red potatoes, cut into 1/8-inch-thick slices
2 T. margarine, melted
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup (2 oz.) shredded Gruyere cheese
1 cup skim milk

This recipe is versatile in every way: use cheddar, Swiss, or provolone cheese, russet potatoes in place of red, and whatever kind of milk you have on hand. Pair it with roasted chicken or pork. Preheat oven to 425. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Arrange half of potato slices in dish; drizzle with 1 T. margarine. Sprinkle with 1/4 tsp. salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425&176; for 40 minutes or until potatoes are tender.

Yield: 7 servings
Serving size: 1 cup

Calories: 228
Fat: 6.7 g
Fiber: 3.2 g