Swiss potato casserole
Any firm cheese with a pronounced flavor will work well in this family-pleasing side dish so buy what is less costly. Try Gouda, Fontina or Gruyre cheese for a delicious change of taste.
1 medium onion chopped
2 cloves garlic finely chopped
1/4 cup chicken broth
1 cup shredded reduced-fat Swiss cheese
1 1/2 cup plain nonfat yogurt
2 Tbsp chopped green onions
4 large russet potatoes, thinly sliced
1/4 Tbsp pepper
1/2 cup cornflake crumbs
Preheat oven to 350°F. Grease a 2-quart baking dish. Combine onion, garlic and broth in a medium skillet; bring to a boil over medium-high heat. Cook until onion is tender, about 5 minutes.
Combine onion mixture, cheese, yogurt and green onions in a medium bowl; mix well.
Layer half the potatoes in prepared baking dish. Spread half the yogurt mixture over potatoes. Repeat layering, ending with yogurt layer. Sprinkle pepper over top.
Sprinkle cornflake crumbs over yogurt layer. Cover with foil. Bake potatoes until golden and bubbly, about 50 minutes.
To save time, use 1 (16-ounce) package frozen hash brown potatoes, thawed, in place of the sliced potatoes.