Scalloped Potatoes with Mushrooms and Thyme

I looooove rich, super-cheesy dish scalloped potatoes. What I don’t love is imagining how many miles I’ll need to run to burn off just one helping. The next time you get a hankering for scalloped potatoes, give this recipe a try. My version omits the cheese but is rich in flavor thanks to a low-fat sauce featuring plenty of fresh thyme and garlic. Working mushrooms into the mix also lightens things up a bit by making this dish a little less starchy.

Scalloped Potatoes with Mushrooms and Thyme 
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 ½ cups nonfat milk
¼ cup flour
1 tablespoon chopped fresh thyme
8 ounces sliced cremini mushrooms
1 pound white potatoes, sliced thin
Salt and pepper, to taste

Preheat oven to 350 degrees.

Melt butter in a small saucepan over medium heat. Add garlic and sauté for a minute, until fragrant. Whisk in the milk, flour and thyme. Cook sauce, stirring constantly, for about 5 minutes. Remove from heat and season with salt and pepper.

In an 8-by-8 square baking dish, arrange ⅓ of the potatoes in the dish, followed by ½ of the mushrooms, a little salt and pepper and a light drizzle of the sauce; repeat once more. Arrange remaining ⅓ potatoes on top and pour remaining sauce over potatoes. Bake covered for 30 minutes, then uncover for another 10-15 minutes for a total bake time of 40-45 minutes, or until potatoes are tender. Remove from oven and let sit for 15 minutes before serving.