Scalloped Potatoes with Greek Yogurt & Cheddar
Prep: 40 minutes plus standing
Bake: 50 minutes • Serves: 12
1 cup Cabot® Lowfat Plain Greek Yogurt or Cabot Plain Greek Yogurt
3 tablespoons Cabot Salted Butter
3 tablespoons King Arthur Unbleached All-Purpose Flour
1-1/2 teaspoons minced garlic (1 large clove)
1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried thyme leaves, crumbled
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
8 ounces Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 2 cups)
1.Boil large pot of water; add sliced potatoes. When water returns to boil, cook for 8 minutes or just until potatoes are tender when pierced with knife. Drain well.
2.Preheat oven to 375°. Coat 9 x 13-inch or similar-sized shallow baking dish with cooking spray and set aside.
3.Whisk together yogurt and 2 cups warm water in medium bowl until well combined.
4.Melt butter in medium saucepan over medium-low heat. Add flour and whisk until mixture is bubbling and just beginning to color, about 2 minutes. Add garlic, stirring until fragrant, then gradually whisk in yogurt mixture; increase heat to medium and cook, stirring for several minutes until sauce is simmering, smooth and thickened.
5.Remove from heat and stir in thyme, salt and pepper.
6.Arrange about one third of potatoes in even layer over bottom of baking dish. Top with one third of sauce followed by one third of cheese. Repeat with two more layers of potatoes, sauce and cheese.
7.Coat sheet of foil with cooking spray and cover dish tightly, coated side down.
8.Bake for 30 minutes. Uncover dish and bake for about 20 minutes longer or until top is golden and potatoes are tender when pierced with knife. Let stand for about 10 minutes before serving.
Approximate nutritional values per serving:
150 Calories, 10g Fat (6g Saturated), 28mg Cholesterol,
436mg Sodium, 10g Carbohydrates, 1g Fiber, 8g Protein