80--- Sort of Scalloped Potatoes with Greek Yogurt Cheese Sauce

I tried to make a health-ified version of scalloped potatoes.

I failed with a capital F.

Greek yogurt turns into rubber in the oven.  FYI.

This was the second best option.

Very tasty, and not rubbery whatsoever.

For your Easter table!

Sort-Of Scalloped Potatoes with Greek Yogurt Cheese Sauce
Serves 8

3 lbs fingerling potatoes, halved (quarter larger ones)
1 1/2 Tbsp olive oil
1 tsp dried thyme
1 tsp ground black pepper
1/4 tsp salt

SAUCE
3 cloves garlic, pressed and finely minced
1 tsp olive oil
1/2 cup vegetable broth
1 cup 2% Greek yogurt
2 Tbsp all purpose flour
4 oz shredded Parmesan cheese
3 green onions, chopped for garnish

Preheat oven to 400 degrees.  In a large bowl, toss fingerling halves with olive oil, thyme, salt and pepper.  Spread onto a baking sheet.  Bake for 20 minutes, flipping halfway through cooking. 

For sauce, heat olive oil in a saucepan over medium-high heat.  Add minced garlic and saute for ~2 minutes.  Add in broth and bring to a low boil.  Whisk in flour, and continue stirring until flour has "cooked" and is evenly dissolved.  Stir in Greek yogurt until smooth, then whisk in Parmesan cheese.  Continue stirring until thickened and cheese has melted.

Serve warm potatoes drizzled with sauce, garnished with green onions.

Nutrition Info per ~ 3/4 cup serving with 3 Tbsp sauce: 231 calories, 6.5 g fat, 12 g protein, 31 g carbohydrates, 3 g fiber