Scalloped Potatoes aka Gratin Dauphinois

Scalloped Potatoes
aka Gratin Dauphinois

1 garlic clove, halved
Vegetable Cooking Spray
6 peeled red potatoes, cut into 1/8 inch slices (about 2 pounds)
2 tablespoon butter, melted
½ teaspoon salt
1/8 teaspoon black pepper
½ cup shredded Gruyere
½ cup shredded Parmesan Cheese

Preheat oven to 425 degrees. Rub an 11 x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray. Arrange half of potatoes in dish and drizzle with half of butter. Sprinkle with half of salt and pepper, and top with half of cheese. Repeat layers once. Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake for 40 min. or until tender.

Makes 4 to 6 servings