Thinly sliced yukon gold potatoes are baked in a lighter greek yogurt-based creamy sauce and cheese for a lighter, healthier favorite holiday side dish!
free from: wheat/ gluten, soy, egg, fish, shellfish, tree nuts, peanuts
Preheat oven to 350 degrees. Prepare a 9x9” baking pan or pie pan by spraying or brushing with a little olive oil.
Heat olive oil in a 10-inch skillet over medium heat. Add onion and garlic and saute until translucent.
Whisk in ½ cup water, Greek yogurt, and spices. Turn off heat.
Layer half the potatoes in the bottom of the baking dish and top with half the creamy yogurt sauce, half the cheese, and all the Parmesan cheese.
Repeat with another layer of potatoes, sauce, and cheddar cheese.
Bake for 60-75 minutes, until potatoes are fork tender and top is covered in golden brown bubbly cheese.
Allow to cool slightly before serving and enjoy!