1 lb yukon gold potatoes
2 cloves garlic, minced
2 cups milk
½ cup Greek yogurt
½ medium onion, nely chopped
2 tbsp unbleached, all-purpose our
½ cup Parmigiano-Reggiano cheese, grated
1 tsp salt
ground black pepper, to taste
INGREDIENTS:
p otato es
au gratin
24
DIRECTIONS:
Thoroughly clean potatoes and then peel. Slice potatoes with the
Julienne/Slicer Disk and the Thin Slice Insert. In a bowl, combine all
ingredients except the potatoes, Greek yogurt and cheese 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. Serve hot with your
favorite meat and vegetables.
1 lb yukon gold potatoes
2 cloves garlic, minced
2 cups milk
½ cup Greek yogurt
½ medium onion, nely chopped
2 tbsp unbleached, all-purpose our
½ cup Parmigiano-Reggiano cheese, grated
1 tsp salt
ground black pepper, to taste
INGREDIENTS:
p otato es
au gratin
24
DIRECTIONS:
Thoroughly clean potatoes and then peel. Slice potatoes with the
Julienne/Slicer Disk and the Thin Slice Insert. In a bowl, combine all
ingredients except the potatoes, Greek yogurt and cheese 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. Serve hot with your
favorite meat and vegetables.
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