4 large potatoes, pared
1/4 cup water
1/2 tsp. salt substitute
3 Tbs. unsalted butter or margarine
3 Tbs. flour (w/ no sodium)
1 3/4 cups milk
1 cup shredded Cheddar cheese
1 tsp. salt substitute or Mrs. Dash
1 clove garlic, minced
1/2 cup buttered bread crumbs (prefer low sodium home made kind)

Slice potatoes about 1/4-inch thick. Place into heavy saucepan with the water and salt substitute . Cover tightly. Bring to a boil. Reduce heat and cook for 15 minutes.

Meanwhile, melt butter in heavy saucepan. Stir in the flour. Gradually add milk. Bring to a boil, stirring constantly. Cook until sauce is thickened. Remove from heat and stir in cheese, salt substitute or Mrs. Dash and garlic.

Fold sauce into potatoes. Turn into buttered 1 1/2 quart baking dish. Top with buttered crumbs.

Bake at 375 degrees for 45 minutes or until mixture is bubbly and top is slightly browned.