Lower-Fat Scalloped Potatoes

6 medium to large peeled Yukon gold potatoes, slice to 1/8 inch thick, I used a mandoline to cut mine...also once peeled and slice put in a bowl with water

2 tablespoons butter, I use Smart Balance

1/2 teaspoon garlic powder

salt and pepper to taste

1 cup of reduced fat cheddar cheese, shredded

1 cup fat free milk

1 bay leaf

2 teaspoons of dried thyme

1/8 teaspoon of dried nutmeg

Preheat oven to 425 degrees

Spray with PAM whatever baking dish you are using

In a large bowl combine the sliced potatoes, butter, salt, pepper and garlic powder....mix well so all potatoes are coated, easiest to use your hands.

Arrange half of the potatoes in the baking dish, top with 1/2 of the cheese, then add remaining potatoes.

In a saucepan bring the milk, thyme, bay leaf and nutmeg to a boil and pour over potatoes.

Then top the potatoes with the remaining cheese and bake uncovered for 45 minutes or until bubbly.

Enjoy!!!!!!