Since Matt and I don’t live near our families, most holidays consist of us chillin’ like villains and making a bunch of food because we can. I went all out on Thanksgiving last year, and this past Sunday, we decided to cook up a little feast for ourselves again. We did the whole ham dealio because according to Matt, you have to have ham on Easter. I also made rolls and the recipe I’m sharing with you guys today.
I found a recipe for potatoes au gratin and saw the potential to make it a wee bit healthier. I’m pretty excited to say it was a success!
1 Tbs butter
2 Tbs flour
3/4 c chicken broth
1/2 c milk
3/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/2 tsp onion powder
1 c cheddar, shredded
3 1/2 c cooked potatoes, cubed (or you can use frozen hash browns)
1/4 c Plain Greek yogurt
1/2 c cornflakes, lightly crushed
2 Tbs butter, melted
- Melt butter in large sauce pan. Stir in flour until combined. Slowly add broth and milk, whisking it until it is smooth. Then mix in seasonings. Simmer for about 5 minutes, or until slightly thick, while stirring frequently.
- Transfer pan off the heat, and stir in cheese and yogurt. Fold potatoes into mixture until thoroughly combined.
- In a medium bowl, toss cornflakes with butter, until they’re coated.
- Spray an 8×8 baking dish with non-stick cooking spray, and pour potato mixture into it. Top with buttered cornflakes.
- Bake for 45 minutes at 350 degrees. Let cool for 10 minutes. Serve.
If you have leftover ham from Easter, I highly recommend throwing them in this dish. It’s a heavenly duo. There’s a slight chance that will be my lunch every day this week. Yummm.
Make sure to check out my other tasty recipes!