1 hour | 15 min prep

SERVES 4

• 1 clove garlic, halved
• butter-flavoured cooking spray
• 3 lbs red potatoes, peeled and cut into 1/8 inch slices (about 6 medium)
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup grated gruyere cheese (not smoked!)
• 1 cup skim milk

1. Rub a 10 x 6-inch baking dish with cut sides of garlic halves; discard garlic.
2. Coat dish with cooking spray.
3. Arrange half of the potato slices in dish, and drizzle half of the butter over potatoes.
4. Sprinkle half of the salt and pepper over potatoes, and top with half of the cheese.
5. Repeat procedure with the remaining potatoes, butter, salt, pepper and cheese.
6. Bring the milk to a boil in a small saucepan over low heat; pour the hot milk over the potato mixture.
7. Bake, uncovered, at 425 degrees for 40 minutes or until tender.

Old Fashion Macaroni & Cheese

I LOVE macaroni & cheese. This is my all time favorite recipe from a newspaper food section a very long time ago. It’s quick & easy and reheats the next day fabulously. I use it a lot for side dishes to pork chops or meat loaf. Ken doesn’t like macaroni & cheese normally but does like this one.

25 min | 15 min prep

Serves 4

• 8 ounces macaroni
• 1/2 lb strong cheddar cheese, grated
• 1 cup sour cream
• 3 tablespoons butter
• paprika

1. Prepare macaroni per the package instructions.
2. Drain.
3. Place half the cooked macaroni in a buttered 6-cup microwave-safe baking dish.
4. Sprinkle with half the cheese, top with half the sour cream and dot with half the butter.
5. Repeat with remaining ingredients.
6. Sprinkle with paprika.
7. Cook uncovered on high in microwave for 8 – 10 mins.