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Scalloped Potatoes with Yogurt

Scalloped Potatoes with Yogurt

Get ready to transform your ordinary potato side dish into a mouthwatering sensation that will have your family and friends begging for seconds! This isn't just another potato recipe - it's a creamy, tangy, and utterly irresistible culinary experience that combines the classic comfort of scalloped potatoes with the unexpected richness of yogurt. Imagine layers of perfectly sliced potatoes, melted cheese, and a silky yogurt sauce that will make your taste buds dance with joy. Whether you're planning a family dinner or looking to impress at your next potluck, this recipe is about to become your new secret weapon in the kitchen!

Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 6 servings

Ingredients

  1. 4 large potatoes, thinly sliced
  2. 2 cups plain yogurt
  3. 1 cup shredded cheese
  4. 1 onion, finely chopped
  5. Salt and pepper to taste
  6. 1 tablespoon butter

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter to prevent sticking.
  2. Wash and thinly slice the potatoes using a mandoline or sharp knife, aiming for uniform 1/8-inch thick slices. Ensure slices are consistent for even cooking.
  3. Finely chop the onion into small, uniform pieces to distribute flavor evenly throughout the dish.
  4. In a mixing bowl, combine plain yogurt, salt, and pepper. Whisk thoroughly to create a smooth, seasoned sauce.
  5. Layer the bottom of the baking dish with a thin layer of sliced potatoes, slightly overlapping each slice.
  6. Spread a portion of the chopped onions and drizzle some yogurt sauce over the potato layer. Sprinkle a portion of shredded cheese.
  7. Repeat layering potatoes, onions, yogurt sauce, and cheese until all ingredients are used, finishing with a cheese layer on top.
  8. Dot the top layer with small pieces of butter to enhance browning and add richness.
  9. Cover the baking dish with aluminum foil to prevent excessive browning.
  10. Bake in the preheated oven for 45 minutes covered, then remove foil and bake an additional 15-20 minutes until potatoes are tender and top is golden brown.
  11. Remove from oven and let rest for 10 minutes before serving to allow sauce to set and flavors to meld.
  12. Serve hot as a side dish, garnishing with fresh herbs like chives or parsley if desired.

Tips

  1. Slice Consistently: Use a mandoline or a sharp knife to ensure uniform potato slices. This guarantees even cooking and a beautiful presentation.
  2. Room Temperature Ingredients: Let your yogurt and cheese come to room temperature before mixing to create a smoother sauce.
  3. Don't Rush the Baking: The low and slow cooking method is crucial for tender potatoes and a perfectly golden top. Be patient!
  4. Cheese Selection Matters: While the recipe calls for shredded cheese, experiment with different varieties like Gruyère or sharp cheddar for unique flavor profiles.
  5. Prevent Burning: The foil cover is key to preventing the top from burning while ensuring the potatoes cook through completely.
  6. Resting is Essential: Allow the dish to rest for 10 minutes after baking. This helps the sauce set and makes serving much easier.
  7. Make Ahead Friendly: You can prepare this dish in advance and refrigerate, adding an extra 10-15 minutes to the baking time if cooking from cold.
  8. Customize Your Herbs: Fresh chives, parsley, or even thyme can add an extra layer of flavor to this already delicious dish.

Nutrition Facts

Calories: 250kcal

Carbohydrates: 35g

Protein: 10g

Fat: 9g

Saturated Fat: 5g

Cholesterol: 25mg

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