1. Scrub the potatoes and cut into 5mm slices, dropping them into a large container of cold water as they are prepared. Drain the slices and transfer them to a microwave dish. Cover and cook for about 10-12 minutes in microwave oven, until tender.
2. Make the sauce while the potatoes cook. Add the chopped garlic, flour, sour cream, egg and milk to a medium sized bowl, and mix until smooth. Add the salt and chopped dill and stir again.
3. Preheat oven to 180˚C. Spray a 23x30cm ovenproof dish with Bertolli light in taste olive oil spray. Arrange half of the potato slices in an overlapping layer in the bottom of the dish. Drizzle with half the sour cream mixture then sprinkle with almost half of the cheese. Repeat with remaining ingredients. Drizzle lightly with Bertolli light in taste olive oil.
4. Bake uncovered for about 30 minutes until the mixture feels firm and the topping is golden brown. Remove from the oven and leave to stand for 5-10 minutes before serving.