Au Gratin Red Potatoes

2 pounds red potatoes, peeled and sliced
2 cups plus 2 tablespoons fat-free milk, divided
2 garlic cloves, minced
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese
1/4 cup shredded cheddar cheese
1/4 cup shredded Parmesan cheese
2 tablespoons toasted wheat germ
1/2 teaspoon olive oil

In a large saucepan, combine the potatoes, 2 cups milk, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. With a slotted spoon, remove potatoes to a 1 1/2 quart baking dish coated with nonstick cooking spray.

In a small bowl, combine flour and remaining milk until smooth; stir into hot milk mixture. Bring to a boil; cook and stir in cheddar cheese until melted. Pour over potatoes; sprinkle with Parmesan. Combine wheat germ and oil; sprinkle over top.

Cover and bake at 375 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through.

Let stand for 10 minutes before serving.