Skinny Scalloped Potatoes

3 lb Potatoes, peeled and cut

-into sliced 1/8" thick 2 T Unsalted butter

3 lg Garlic cloves, minced

3/4 t Salt

1/4 t Pepper

8 oz Grated Swiss cheese *

1 cn Pimientos, drained well

1 cn Chicken broth, heated

* - OPTION: Substitute low-fat Swiss cheese and reduce the quantity to 4 ounces (1 cup grated); use only on the second and fourth layers of the casserole. With half the butter, grease a low 9x13" (or 3-quart) baking dish. Assemble in four layers, each using a fourth of the potatoes, cheese and seasonings. LAYER 1: Cover the bottom of the casserole with a single layer of slightly overlapping potato slices. Sprinkle with salt, pepper, garlic and cheese. LAYER 2: Potatoes, seasonings, garlic, cheese and all the pimientos in an even layer. LAYER 3: Potatoes, seasonings, cheese, garlic. LAYER 4: Potatoes, seasonings, cheese. Pour broth evenly over top. Dot with butter. Bake at 375`F. for 90 minutes. Cover loosely with aluminum foil the last 15 minutes if the top starts to get too brown. Let rest for 10 minutes. Per serving: 314 calories, 14 grams protein, 45.3 grams carbohydrates, 4.5 grams fiber, 9.8 grams fat (6 grams saturated), 522 milligrams sodium.

Per serving, made with low-fat swiss cheese: 240 calories, 10 grams protein, 43.4 grams carbohydrates, 4.4 grams fiber, 5.5 grams fat (2.5 grams saturated), 488 milligrams sodium.