Caroline Schiff’s Herby, Cheesy Potato Yogurt Gratin made with Ellenos Plain Unsweetened yogurt will have you moving aside all the other potato dishes on your table spread. Thinly sliced potatoes, enrobed in rich, plain yogurt, mingle with herbs, parmesan, garlic, and butter for a side dish that will bust its way through the buffet and step into the spotlight.
Ingredients:
- 2 cups Ellenos Plain Unsweetened yogurt
- 1 ½ cups grated parmesan
- ⅓ cup chives, finely sliced
- ⅓ cup parsley, finely chopped
- ¼ cup whole-grain mustard
- 3 cloves garlic, grated or finely chopped
- 1 teaspoon kosher salt
- Freshly cracked black pepper to taste
- 2 pounds (roughly 6) russet potatoes
- 4 tablespoons unsalted butter, melted
Equipment:
- 9” x 9” x 3” Baking dish
- Mandoline (or a very sharp knife)
- Mixing bowls
| YIELD | PREP TIME | COOK TIME | TOTAL TIME |
| 10-12 Servings | 25 minutes | 60 minutes | 90 minutes |
Instructions
- Preheat the oven to 375°F with a rack set in the middle. In a large bowl, mix together the Ellenos Plain Unsweetened yogurt, 1 ¼ cup of parmesan (reserve ¼ cup), chives and parsley (reserving about ¼ cup of each to garnish), mustard, garlic, salt, and pepper. Taste and adjust seasoning as needed.
- Using a mandoline (or a very sharp knife), slice the potatoes into rounds 1/16” thick, or as thin as possible. Place them in the yogurt mixture as you go, and mix with a spatula to coat them well. This will prevent oxidation.
- Using a pastry brush, butter a 9” x 9” x 3” baking dish, covering the bottom and sides. Layer the potatoes, coated in the yogurt mixture, in the baking dish, overlapping in a shingled format. Repeat this layering process until you’ve used up all the potatoes. It doesn’t have to be perfect!
- Top the final layer of potatoes with any remaining yogurt mixture, spreading it out to cover the surface in an even layer. Sprinkle the parmesan all over in an even layer and then drizzle the top with the remaining melted butter.
- Cover the gratin with a piece of foil and transfer to the oven and bake for 30 minutes. Remove and discard the foil, and bake for another 30 minutes, or until deep golden brown on top and bubbling; about 1 hour total.
- Remove the gratin from the oven, place it on a heat-proof surface, and let it cool for 15 minutes. Garnish with the extra herbs on top and enjoy.
- You can make the gratin up to two days ahead of time, wrap well and chill. When you’re ready to serve, cover the top with a piece of foil and bake at 325°F for 35 to 45 minutes.
