Everyone loves potatoes au gratin and with the crunchy, crackle of Parmesan cheese this dish is always "moo-licious". Traditionally made with heavy cream, our yogurt makes this version a little lighter.
| 1 | lb | Yukon gold potatoes (washed, thinly sliced) |
| 1 | lb | red bliss potatoes (washed, thinly sliced) |
| 1 | tbsp | olive oil |
| 2 | garlic cloves (minced) | |
| 1 | c | yellow onion (chopped) |
| 1 | tbsp | rosemary |
| 1⁄2 | c | Stonyfield Organic Whole Milk |
| 1 | tbsp | all-purpose flour |
| 1 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | eggs | |
| 1 | c | Parmesan cheese |
| 1⁄2 | tsp | black pepper |
| 1⁄4 | tsp | salt |
Wash and slice potatoes into disks about 1/8 inch wide.
In a microwave safe dish, sprinkle potato slices with 1/4 cup water, cover with plastic wrap, and microwave on high for 3-4 minutes.
Remove plastic wrap from bowl and allow potatoes to cool while preparing the next step.
In a sauté pan heat olive oil over a medium-high heat and add onions and garlic.
Cook until slightly brown, about 5 minutes.
Add rosemary, flour, and whisk in milk into the mixture.
The addition of flour will cause the mixture to thicken.
Remove from heat, and allow to cool.
In a 9 x 13 inch baking dish, layer the potato slices, layering them roof shingles, until the pan is filled.
Gently fold in eggs, yogurt and 1/2 cup of the Parmesan cheese into the now cooled onion mixture, combining well, and then pour over the layered potatoes.
Top with remaining 1/2 cup Parmesan cheese, and bake for 40 minutes at 375°.