Recipe by Sharon the Rocket
I took the old Betty Crocker recipe and made some major ingredient changes. My husband said they had great taste and I think this recipe is both tastier and healthier.
Top Review by Jacqueline in KY
I can say every thing that HokiesLady said in her review, except that I tossed my fat free plain yogurt this morning before the garbage man ran and had no more, so I ended up using fat free sour cream and it was wonderful. I will be buying me some more yogurt, when I get some place that sells it, we don't have it in my town and will use this recipe again. I also used Smart Balance Margarine rather than butter. Made for Pac Fall 2011.
- 6 cups sliced potatoes
- 3 tablespoons butter or 3 tablespoons margarine
- 1 cup heavy whipping cream
- 1 1⁄2 cups plain yogurt
- 3 teaspoons garlic and herb seasoning
- 1⁄2-1 cup chopped onion
- 3 tablespoons flour
Directions See How It's Made
- Preheat oven to 350°F.
- Peel potatoes and slice. Layer in lightly greased glass baking dish.
- Heat 3 Tbsp butter or margarine in saucepan over low heat until melted. Blend in flour and seasoning. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in yogurt and whipping cream. Heat to boiling for one minute, stirring constantly. Stir in onions.
- Pour mixture over potatoes. Lightly stir the mixture and potatoes together, making sure the potato mixture is spread out evenly in baking dish.
- Cover and cook in 350°F oven for 30 minutes. Uncover and cook until potatoes are tender, about 60-70 minutes longer. Let stand 5-10 minutes before serving.