6 medium yukon gold potatoes, peeled, sliced 1/8 in thick
2 Tbsp butter, melted
salt and pepper
1/2 tsp garlic powder
3 /4 cup reduced fat cheddar cheese
1 cup fat free milk
1 bay leaf
pinch nutmeg
2 tsp thyme
Instructions
Preheat oven to 425. Spray an 11 x 7 baking
dish.
In a large bowl, combine potatoes, butter, salf,
garlic powder, and pepper.
Arrange 1/2 potatoes slices in baking dish; top
with 1/4 cup cheese. Add remaining potatoes.
In a small saucepan bring milk, thyme, and nutmeg
to a boil. Pour over potatoes. Top with
remaining cheese. Bake, uncovered, 45 to 50
minutes until potatoes are tender.
Originally Submitted
2/21/2020
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