cooking spray 2-4 large cloves garlic, minced 2-1/2-3 lb. IdahoŽ potatoes (8-10 medium-sized) well scrubbed, very thinly sliced 8 oz. shredded 75% light cheddar cheese 3/4 c. non-fat mayonnaise 3/4 c. non-fat evaporated milk 1-1/2 tsp. dried thyme 1/2 tsp. white pepper 1 (8-10 oz.) zucchini, washed and thinly sliced 1/4 c. freshly grated Parmesan cheese (or 2 Tbsp. packaged grated Parmesan)
What to do:
1. Preheat oven to 375°F. Coat a 9 x 13-in. baking dish with cooking spray, sprinkle in garlic and arrange half of the potatoes in the dish. Evenly add 1/2 the cheddar. 2. In a small bowl, mix the non-fat mayonnaise, evaporated milk, white pepper and thyme. Spoon half of this mixture over cheese. Cover with the sliced zucchini. Sprinkle on remaining cheddar cheese, and spoon remaining milk mixture on top of cheese. 3. Arrange remaining potato slices on top and sprinkle Parmesan over all. Cover tightly with foil and bake 50 min. 4. Uncover and broil 6-in. from heat source 4-6 min. or until golden. Serve hot or at room temperature.
