Ingredients
Scale
- 5 – 6 potatoes, peeled and sliced in 1/8 inch slices
- 4 oz. Greek cream cheese (or Neufchatel), softened
- 1/2 cup fat free half & half (or half & half)
- 1/4 cup heavy whipping cream
- 1/2 cup plain nonfat Greek yogurt (I used Fage)
- 1/2 cup finely shredded Asiago cheese
- 1/2 cup finely shredded Italian blend of cheeses
- 1 Tablespoon finely chopped rosemary
- 2 – 3 cloves of garlic, peeled & chopped
- Salt & freshly ground pepper, to taste
For the top: 3/4 cup more shredded cheese
Instructions
- Preheat oven to 400 F. Lightly butter a cast iron pan (or other oven-safe round pan with high edges).
- Peel & slice the potatoes with a mandolin or microplane. Put them in a bowl of water until you’re ready to use them.
- Put the cream cheese in a small mixing bowl and microwave 30 seconds to get it extra soft. Stir the cream cheese, then add the half & half, whipping cream and Greek yogurt and whisk gently until the mixture is smooth. Stir in the cheeses, rosemary and garlic, then add salt & pepper to taste.
- Dip each potato slice into the sauce, then arrange them vertically in the pan. Pour the rest of the sauce over top.
- Cover with foil and bake for 30 minutes. Uncover and bake for 30 minutes more. Sprinkle the top with the rest of the shredded cheese and bake another 30 minutes, until it’s brown and bubbly, covering again at the end if the cheese is getting too brown. Serve hot!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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