INGREDIENTS
olive oil spray (I used my misto)
6
medium peeled yukon gold potatoes, sliced 1/8-inch-thick (2 lb 4 oz peeled)
2 tbsp
light butter, melted
salt and fresh pepper
1/2 tsp
garlic powder
3 oz
shredded reduced fat Cheddar (I used Cabot)
1 cup
fat free milk
1
bay leaf
freshly grated nutmeg
2 tsp
thyme