Instructions: 1. Rub an 11"x7" baking dish with cut sides of garlic halves. Discard garlic. Coat dish with cooking spray.

2. Arrange half of potato slices in dish, and drizzle with 1 tbsp margarine. Sprinkle with tsp salt and half of pepper. Top with cup cheese. Repeat layers.

3. In small saucepan over low, bring milk to boil. Pour over potato mixture. Bake, uncovered, at 425F for 40 mins until tender.

I bought the Cuisinart to do this slicing and dicing for me. spare my fingers. I use the 3mm slicing blade. and nothing like half-cooked potatoes. always happens for guests for some reason!!

Ive learned do one of two things for deep dish scalloped potatoes with onions: 1) cover it in the oven for about 3/4 of the total time or 2)partially-cook in the microwave. i do the MW now because Im impatient, its cooler and quicker. 7 to 10 minutes in the microwave gets it started.

then i finish it in the oven - about half the time. [Pat_H

NOTES : My notes: Recipe calls for Gruyere cheese. This is good, but it works with any type of cheese.

Ive got to admit that I personally dont have the patience to do much with potatoes other than toss them on the grill, but this is the one scalloped potato recipe that makes it worth the extra trouble for a lazy cook like me! Having one of those mandolin slicers really helps.

I went to lots of trouble once to make these potatoes for company.

The potatoes never did get soft. I was embarrassed. So someone said precook them. Recipes never call for that. Maybe I didnt slice them thinly enough.[ Mary Curtis (curtism@fuse.net)]

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