In a small pot, warm low-fat milk on low heat and add chopped garlic. The original recipe calls for heavy cream but since I didn't have any, I used low-fat milk and slowly whisked in a bit of flour a little at a time to thicken it. Add a dash of dried thyme. I let this simmer for a few minutes to infuse the garlic flavor.
Spray 9 x 13 baking dish with Pam canola oil cooking spray to prevent sticking. Place a layer of potatoes on the bottom, then layer with sliced onion, season with salt and pepper and then add shredded cheese of your choice. Repeat and make two more layers.
Pour milk mixture over the potatoes. Bake for 40 - 45 minutes.
Notes
Recipe inspired by Tyler Florence.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/25/scalloped-potato-gratin/