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95 mins
Moderate
140 cal
6 ppl
Ingredients
2 lb
Yellow Potatoes - scrubbed
1 cup
Cheddar Cheese - shredded
1 cup
Greek Yogurt, plain, non-fat
1 cup
Milk, 2%
1 tsp
Garlic Powder
1 tsp
Onion Powder
1 tsp
Salt
1/4 tsp
Paprika, ground
1 tbsp
Cornstarch
Cheesy, creamy, potatoes with a crisp, golden-brown top – we'd be hard-pressed to think of a more perfect side dish.
Nutritional Information
Per serving (6)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Attach the Slice Disc, slice side-up, and the Endless Chute to the Motor Base. Slice the potatoes. Fill a large mixing bowl with water, add the potatoes, and set aside to soak. This will keep your potatoes from oxidizing and turning brown.
2
Replace the Endless Chute and Slice/Shred Disc with the Work Bowl and Mixing Blade. Add the cheese, yogurt, milk, garlic powder, onion powder, salt, chives, paprika and cornstarch. Process until smooth and well combined.
3
Heat oven to 350ºF. Spread half the sauce in the bottom of a 3-quart baking dish. Remove half the potato slices from the water, pat dry, and layer on top of the sauce. Repeat with the remaining sauce and potatoes.
4
Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake until the top is browned and bubbling, about 30 minutes more.
5
Let the gratin rest at room temperature for 20 minutes before serving.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
