Scalloped Potatoes with Greek Yogurt & Cheddar – Cabot Creamery

Name: Scalloped Potatoes with Greek Yogurt & Cheddar – Cabot Creamery
Ingredients: 10 cups peeled and sliced Russet potatoes (⅛-inch-thick), about 8 medium-sized potatoes; Cooking spray; 2 cups warm water; 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; 1½ teaspoons minced garlic (1 large clove); 1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried thyme leaves, crumbled; 1½ teaspoons salt; ½ teaspoon ground black pepper; 8 ounces Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 2 cups)

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Try out this healthy scalloped potatoes recipe by Cabot Creamery. With this dish, you swap heavy cream for light Greek yogurt without compromising taste.

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Ingredients

10 cups peeled and sliced Russet potatoes (⅛-inch-thick), about 8 medium-sized potatoes
Cooking spray
2 cups warm water
1 cup Cabot&nbsp;Lowfat Plain Greek Yogurt&nbsp;or Cabot&nbsp;Plain Greek Yogurt
3 tablespoons Cabot&nbsp;Salted Butter
3 tablespoons&nbsp;King Arthur&nbsp;Unbleached All-Purpose Flour
1½ teaspoons minced garlic (1 large clove)
1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried thyme leaves, crumbled
1½ teaspoons salt
½ teaspoon ground black pepper
8 ounces Cabot&nbsp;Extra Sharp Cheddar&nbsp;or Cabot&nbsp;Seriously Sharp Cheddar, grated (about 2 cups)