YUMMMMMM! I love things smothered in cheese, and this did not disapoint. I had never made it before because it was SO fattening, but this was an awesome alternative. to the original.
Ingredients:
olive oil spray
6 medium peeled yukon gold potatoes, sliced 1/8-inch-thick-- (not gonna lie, I got completely lazy and used canned white potatoes, they were really good)
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
1 cup fat free milk
1 bay leaf (remove before pouring over potatoes)
pinch freshly grated nutmeg
2 tsp thyme (I ran out of thyme, so I substituted marjorim and savory-the 2 spices that have been on my spice rack, unopened, for 6 years, it was great)
Directions:
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. (Since I usedcanned potatoes, I cooked until the cheese was melted and bubbly... this is a good alternative if you are short on time).
Recipe obtained from http://www.skinnytaste.com/
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