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 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 yoghurt
- 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
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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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| Calories - 360 |
| Total Fat - 20g |
| Cholesterol - 60mg |
| Potassium - 770mg |
| Sodium - 280mg |
| Total Carbohydrates - 30g |
| Protein - 16g |
| Fiber - 3g |
| Calcium - 45% |
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Serving size: 1/8 casserole.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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