Dash Go DAP001 Instruction Manual & Recipe Manual - Page 11
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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
•
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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
21