Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 1.5 cups low-sodium chicken broth
  • 1 cup plain non-fat Greek yogurt, room temperature
  • 1 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 2.5 cups sharp white cheddar cheese, freshly shredded
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • Fresh chives for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C) and lightly grease your 9x13 baking dish with a bit of butter or non stick spray. Peel your 3 lbs of Yukon Gold potatoes and cube them into 1/2 inch pieces. Try to keep them uniform so they cook at the same rate.
  2. Place the potato cubes in a large pot and cover them with the 1.5 cups of chicken broth and the 1 tsp of salt. Bring to a boil, then reduce to a simmer for 8 to 10 minutes until the potatoes are just barely tender when pierced with a fork. Don't overcook them here, or they'll turn to mush later.
  3. In a large mixing bowl, whisk together the 1 cup of room temperature Greek yogurt, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Whisk until the mixture is completely smooth and pale orange.
  4. Drain the potatoes, but keep about 1/4 cup of that starchy cooking broth. Add the potatoes and that little bit of broth to the yogurt mixture. Fold in 1.5 cups of the shredded sharp white cheddar. Stir gently until every cube is coated in the creamy sauce.
  5. Transfer the potato mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top. Cover the dish tightly with foil. Bake for 20 minutes until the sauce is bubbling and the potatoes are soft.
  6. While the potatoes bake, mix the 1 cup of panko, 1/4 cup Parmesan, and 2 tbsp melted butter in a small bowl. Remove the foil from the potatoes and spread the panko mixture over the top.
  7. Return the dish to the oven, uncovered. Bake for another 15 to 20 minutes until the topping is deeply golden and makes a hollow sound when tapped.
  8. Let the casserole sit for 10 minutes before serving. This is vital because the sauce needs time to thicken up as it cools slightly. Garnish with fresh chives and serve.