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RECIPES

Greek Yogurt Scalloped Potatoes

INGREDIENTS

1½ lb. yukon gold potatoes

•

2 cloves garlic, minced

•

2 cups skim milk

•

½ cup nonfat Greek yogurt

•

½ medium onion, finely chopped

•

2 tbsp unbleached, all-purpose flour

•

3 tbsp Parmigiano-Reggiano cheese,

•

grated

1 tsp salt

•

ground black pepper (to taste)

•

Directions

Thoroughly clean potatoes, then peel with the

Rapid Peeler. Cut potatoes into quarter-inch

thick discs. Combine all ingredients except

the potatoes, Greek yogurt and cheese in a

bowl and whisk until well-combined. Pour

mixture into a medium saucepan and add

the potatoes.

Cook over low heat, stirring occasionally.

Once the potatoes are tender, remove from

heat. Rub an 8" square baking dish with a

little olive oil, butter or non-stick cooking

spray. Use a slotted spoon to transfer potatoes

and onion bits to the dish, layering them

evenly. In a bowl, mix together the Greek

yogurt with 1/2 cup of the milk mixture, then

pour over the potatoes.

Sprinkle the Parmigiano-Reggiano evenly

over the potatoes. Bake under the broiler for

a few minutes or until the top is browned to

taste. Serve hot with your favorite meat and

vegetables.

RECIPES