Dr. Ted Naiman's P:E Potatoes Au Gratin
Thinly sliced potatoes are layered in a creamy low-fat yogurt and cheddar cheese sauce and then topped with low-fat Mozzarella and Parmesan cheese for a delicious and healthy high-protein casserole.
Servings 9
Calories 406kcal
Equipment
Ingredients
- 3 pounds of russet potatoes
- 16 ounces of fat free Greek yogurt
- 16 ounces of fat free shredded cheddar cheese
- 8 ounces of fat free milk
- 8 ounces of fat free shredded mozzarella
- 8 ounces of shredded parmesan cheese
- garlic powder to taste
- salt to taste
- pepper to taste
Instructions
- Pre-heat oven to 400 ℉
- Peel and slice your potatoes thin and set aside.Combine milk, yogurt, cheddar cheese, garlic powder, salt, and pepper in a large mixing bowl.Add sliced potatoes and mix well.3 pounds of russet potatoes, 16 ounces of fat free Greek yogurt, 16 ounces of fat free shredded cheddar cheese, 8 ounces of fat free milk, garlic powder, salt, pepper
- Transfer potato mixture to a casserole dish. Top with mozzarella and parmesan.8 ounces of fat free shredded mozzarella, 8 ounces of shredded parmesan cheese
- Cover and bake for 1 hour. Then uncover and bake for 15 more minutes until brown and bubbly. Serve and enjoy.
Notes
- You can find the complete nutrition information in the nutrition facts under this recipe card.
- Leftovers will keep, covered in the fridge, for up to 4-5 days.
Nutrition
Serving: 9g | Calories: 406kcal
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