Potatoes au Gratin with Greek yogurt
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
IN A MEDIUM SAUCEPOT ADD THE MILK, PARMESAN, GARLIC CLOVE, ROSEMARY, THYME, NUTMEG, AND BRING TO A SIMMER FOR 2-3 MINUTES ON LOW HEAT. TURN THE HEAT OFF AFTER IT STARTS SIMMERING
CLEAN AND THINLY SLICE THE YUKON GOLD POTATOES ON A MANDOLIN.
LAYER THE POTATOES OVER ONE ANOTHER CREATING A SHINGLED EFFECT AND ALTERNATE DIRECTIONS EVERY NEW LAYER, SO THAT THE POTATOES ARE EVENLY DISTRIBUTED. THE FIRST AND THE THIRD LAYER SHOULD HAVE A SPRINKLE OF SALT, PARMESAN, AND THYME.
AFTER YOU'RE DONE ASSEMBLING THE POTATOES, POUR THE SEASONED LIQUID OVER THE POTATOES UNTIL COVERED. IT'S OK IF IT OVERFLOWS, JUST KEEP IN MIND THAT IT WILL BE BUBBLING OVER IN THE OVEN, SO KEEP A SHEET TRAY BELOW IT AS IT BAKES.
GENTLY WRAP THE BAKING DISH WITH ALUMINUM FOIL AND BAKE AT 375 DEGREES F FOR 1 HOUR. CHECK IN EVERY 30 MIN WITH A PARING KNIFE FOR DONENESS.
AFTER YOU TAKE IT OUT OF THE OVEN, SPRINKLE SOME MORE PARMESAN CHEESE OF TOP AND PLACE IT UNDER THE BROILER FOR 3-5 MINUTES OR UNTIL GOLDEN BROWN. TAKE IT OUT OF THE BROILER AND LET COOL FOR 5 MINUTES BEFORE CUTTING.
CUT THE GRATIN INTO PORTIONS OF YOUR LIKING AND SERVE WITH A DOLLOP OF DANNON OIKOS PLAIN GREEK NONFAT YOGURT, BLACK PEPPER, AND FRESH THYME LEAVES FOR GARNISH.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRATSSCRAPPY.
4 YUKON GOLD POTATOES2 CUPS OF MILK2 CUPS OF PARMESAN CHEESE1 SPRIG OF ROSEMARY2 SPRIGS OF THYME2 TSP OF NUTMEG2 TBSP DANNON® OIKOS® PLAIN GREEK NONFAT YOGURTSALT AND BLACK PEPPER TO TASTE1 GARLIC CLOVE
IN A MEDIUM SAUCEPOT ADD THE MILK, PARMESAN, GARLIC CLOVE, ROSEMARY, THYME, NUTMEG, AND BRING TO A SIMMER FOR 2-3 MINUTES ON LOW HEAT. TURN THE HEAT OFF AFTER IT STARTS SIMMERING
CLEAN AND THINLY SLICE THE YUKON GOLD POTATOES ON A MANDOLIN.
LAYER THE POTATOES OVER ONE ANOTHER CREATING A SHINGLED EFFECT AND ALTERNATE DIRECTIONS EVERY NEW LAYER, SO THAT THE POTATOES ARE EVENLY DISTRIBUTED. THE FIRST AND THE THIRD LAYER SHOULD HAVE A SPRINKLE OF SALT, PARMESAN, AND THYME.
AFTER YOU'RE DONE ASSEMBLING THE POTATOES, POUR THE SEASONED LIQUID OVER THE POTATOES UNTIL COVERED. IT'S OK IF IT OVERFLOWS, JUST KEEP IN MIND THAT IT WILL BE BUBBLING OVER IN THE OVEN, SO KEEP A SHEET TRAY BELOW IT AS IT BAKES.
GENTLY WRAP THE BAKING DISH WITH ALUMINUM FOIL AND BAKE AT 375 DEGREES F FOR 1 HOUR. CHECK IN EVERY 30 MIN WITH A PARING KNIFE FOR DONENESS.
AFTER YOU TAKE IT OUT OF THE OVEN, SPRINKLE SOME MORE PARMESAN CHEESE OF TOP AND PLACE IT UNDER THE BROILER FOR 3-5 MINUTES OR UNTIL GOLDEN BROWN. TAKE IT OUT OF THE BROILER AND LET COOL FOR 5 MINUTES BEFORE CUTTING.
CUT THE GRATIN INTO PORTIONS OF YOUR LIKING AND SERVE WITH A DOLLOP OF DANNON OIKOS PLAIN GREEK NONFAT YOGURT, BLACK PEPPER, AND FRESH THYME LEAVES FOR GARNISH.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BRATSSCRAPPY.
Nutritional Info Amount Per Serving
- Calories: 121.3
- Total Fat: 3.0 g
- Cholesterol: 10.5 mg
- Sodium: 381.7 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.2 g
- Protein: 6.5 g
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