Mountain High Yoghurt


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Featured Recipe

Grilled Sirloin

Cooking With
Yoghurt

Mushroom Potato Gratin

Hot, creamy, and delicious, this makes a great winter warmer. Use as a side dish or a vegetarian entrée.

1 tablespoon olive oil
½ cup chopped onion
1 pound mushrooms, sliced
¼ teaspoon black pepper
½ teaspoon kosher salt
½ teaspoon ground thyme
1 teaspoon dried rosemary
2 cups Plain Mountain High Yogurt
2 tablespoons all-purpose flour
½ cup heavy cream
2¼ cups shredded Gruyère
cheese, divided
½ cup plus 2 tablespoons bread crumbs, divided
1½ pounds russet potatoes, peeled and sliced 1/8” thick

In a large skillet over medium heat, sauté onions in olive oil for about 4 minutes. Add mushrooms, pepper, salt, thyme, and rosemary. Cook for several minutes until the water released from the mushrooms has evaporated. Remove from heat.

In a medium glass or ceramic bowl, mix the yoghurt with the flour. Add cream and 2 cups of the cheese. Mix well. Add to the mushroom mixture and stir until well blended.

Butter a 13x9-inch baking dish and coat the sides and bottom with ½ cup of the bread crumbs. Next, cover the bottom of the pan with a layer of potatoes. Spread 1/4 of the mushroom mixture over the potatoes. Repeat layers three more times.

Mix the 2 tablespoons of remaining bread crumbs with the remaining cheese. Sprinkle over casserole. Bake at 350ºF for 50 to 60 minutes or until golden.

Makes 8 servings.

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