Preheat the oven to 175°C. Spray a 2 quart, shallow baking dish with olive oil spray.
Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat.
Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted.
Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the grill on high until the top is browned, about 2 minutes. Serve hot.
Serving size: about 1 cupPer Serving:
Calories 280; Total Fat 9 g; (Sat Fat 5 g, Mono Fat 2.6 g, Poly Fat .5 g) ; Protein 14 g; Carb 38 g; Fiber 4 g; Cholesterol 30 mg; Sodium 570 mg
Excellent source of: Calcium, Phosphorus, Potassium, Protein, Vitamin B6, Vitamin C
Good source of: Copper, Fiber, Folate, Iodine, Magnesium, Manganese, Niacin, Riboflavin, Selenium, Thiamin, Vitamin B12, Vitamin D, Zinc
*1 sprig thyme =.5 teaspoon thyme leaves; analyzed with .25 teaspoon as sprig is removed.
*Yellow potatoes (Yukon gold) not available for analysis. Analyzed small potatoes with skin.Easy