Lightened Up Cheesy Scalloped Potatoes

Servings - 8   Serving size - 1/8th of recipe (approx. 1/2 cup)   Points Plus per Serving - 4 Points+ 
(subbing 1/2 cup heavy cream for whole milk - 5 Points+)
Calories - 134.1,   Total Fat - 4.9g,   Carb. - 19.2g,   Protein - 6.2g,   Fiber - 1.8g
*Nutritional information for swapping out 1/2 cup heavy cream for whole milk - Calories - 176.3,   Total Fat - 9.9g,   Carb. - 19g,   Protein - 6.1g,   Fiber - 1.8g

1 1/2 lbs. yukon gold potatoes, well-scrubbed and sliced into 1/4" slices (keep in cold water until ready to use)
1 TBS softened unsalted butter, divided
salt and pepper
1/2 cup reduced fat cheddar (or rf cheese of your choice), divided
2 cups whole milk (3.25% fat)
2 cloves garlic, minced
2 TBS all purpose flour
1 tsp. kosher salt
dash of ground nutmeg

1.  Preheat oven to 400 degrees F.  Thoroughly spray a 2 quart glass casserole dish ( or an 8 x 8" glass baking dish) with cooking spray.  
2.  In med sauce pan, combine the milk, garlic, flour, salt and nutmeg.  Whisk until combined.  Over med heat, cook until thickened, whisking often to avoid the mixture from sticking to the bottom of the pot.  Once slightly thick and hot (about 5 minutes or so), take off heat.  
3.  Arrange 1/2 the potato slices in bottom of prepared casserole dish.  Sprinkle with salt and pepper.  Dot with half the butter.  Sprinkle half the cheese on.  Pour half the of the milk mixture on top.  Repeat layer with remaining ingredients, except this time end with cheese instead of milk mixture.  
4.  Cover with foil and bake in oven for 30 minutes.  Remove foil, and bake for another 20 minutes until top is golden brown and potatoes are fork tender.  Remove from oven (it may look a little soupy on top...this will thicken as the casserole sits)  Let rest for 15 minutes before serving.