1 lg. clove garlic
2 green onions, cut into 1" pieces
Vegetable cooking spray
1 tbsp. butter
1/2 tsp. crushed red pepper
1 1/2 tbsp. all-purpose flour
1/8 tsp. salt
1/8 tsp. black pepper
1 c. skim milk
1/4 c. gruyere cheese, grated (a low-fat Swiss may be used)
4 med. (about 1 1/4 lbs.) red potatoes, peeled

Chop garlic and green onion by hand or food processor and set aside. Coat a saucepan with cooking spray, add butter and place over medium-low heat until hot. Add green onion mixture and red pepper. Cook 1 minute, stirring constantly. Gradually add milk and cook until thickened and bubbly, stirring constantly. Remove from heat and stir in cheese and set aside. Slice potatoes and arrange half of them in a 1-quart casserole. Pour half of sauce over potatoes. Add remaining potatoes and sauce. Bake, uncovered, at 375 degrees for 40 minutes or until tender. Let stand 15 minutes before serving. Yield: 6 servings.