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Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v 


1 medium yellow, onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
¼ cup chicken broth
2 cups shredded Swiss cheese
1½ cups plain yogurt
¼ cup grated parmesan cheese (optional)
2 tablespoons chopped green onion tops
4 large russet potatoes, peeled and thinly sliced
½ teaspoon freshly ground black pepper, divided
½ cup bread crumbs


Preheat oven to 350 degrees. Spray a 2 quart casserole dish with vegetable cooking spray. In a medium nonstick skillet, sauté yellow onion and garlic in broth over medium-high heat until tender, about 5 minutes. Remove from heat. In a medium bowl, combine Swiss cheese, yogurt, parmesan cheese and green onion; add yellow onion mixture. Mix well. In prepared dish, layer half of potatoes, ¼ teaspoon of pepper and half of yogurt mixture. Repeat layers with remaining potatoes, pepper and yogurt mixture. Sprinkle with bread crumbs. Cover with foil; bake until golden and bubbly, about 1½ hours.


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