Light Scalloped Red Potatoes

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Light Scalloped Red Potatoes
Adapted from Cooking Light

Cooking spray
6 medium peeled red potatoes, cut into thin slices
2 tablespoons butter, melted
Salt and pepper, to taste
1/2 cup (or up to ¾ cup) shredded Swiss cheese
1 cup skim milk
1 garlic clove, sliced

Spray a 9x11-inch baking dish with cooking spray

Arrange half of potato slices in dish; drizzle with 1 tablespoon butter. Sprinkle with salt and pepper; top with half of cheese (use as much or as little as you like). Repeat layers with remaining ingredients.

Bring milk and garlic 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.