7 servings (serving size: 1 cup)

You only need a small amount of Gruyere cheese to add great flavor to this lightened layered potato casserole dish.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Rub an 11- x 7-inch baking dish with cut sides of garlic halves; discard garlic. Coat dish with cooking spray.

Step 3

Arrange half of potato slices in dish; drizzle with 1 tablespoon margarine. Sprinkle with 1/4 teaspoon salt and half of pepper; top with 1/4 cup cheese. Repeat layers with remaining ingredients.

Step 4

Bring milk to a boil over low heat in a small saucepan; pour over potato mixture. Bake, uncovered, at 425° for 40 minutes or until potatoes are tender.

Ratings & Reviews

twinsucf's Review

August 05, 2009
Fabulous! Used swiss cheese instead (I didn't have guyere on hand). Also, added about 2 tbls of sweet white wine on top of the potatoes before I added the milk. Loved it!

breanne9906's Review

February 13, 2013
Sooo good! I have made this for dinner parties a few times and have been asked for the recipe every time and am now asked to bring this dish specifically. I substituted Edam and Asiago cheese instead of the Gruyère. I also added more garlic, but I usually do to most recipes. I also never peel my potatoes. I love that the flavours of the cheeses make up for there not being a lot of it.

tnscaptn81's Review

April 05, 2010
I really liked this recipe. I think it was a perfect amount of cheese without being bland. I added left over ham from the easter holiday and made it a casserole. I would definately make this again!

CityGirl617's Review

April 16, 2009
Delicious... a couple of things... cause I'm a tweaker (though this is one recipe that is pretty solid on its own): 1) Didn't peel the potatoes cause I forgot... came out fine 2) Put the used garlic halves in the milk to infuse the milk with garlic flavor 3) Used a bit more cheese, though not sure if it was necessary 4) I made the day before and just reheated it, my guests didn't know, and it saved me from running around like a crazy.

AlisonOiseau's Review

December 30, 2008