This is an adapation of Julia Child's classic scalloped potatoe recipe. It's fast simple and savory. Use any kind of sharp cheese and milk you have on hand- it's no fail.
|3 tbls. melted butter, divided|
|6 peeled ruset potatoes (about 2 pounds), cut into ⅛-inch slices.|
|1 garlic clove, minced|
|¾ cup (3 ounces) shredded Gruy'ere or Swiss Cheese.|
|½ tsp. salt|
|⅛ tsp. black pepper|
|1 cup 2 percent reduced-fat milk, heated|