Lightened Up Scalloped Potatoes Gratin

2 lbs yukon gold potatoes peeled and thinly sliced into rounds no more than 1/4″ thick
1 tbsp extra virgin olive oil
1/4 medium yellow onion finely chopped or grated
2 garlic cloves finely chopped or grated
1 cup nonfat, plain greek yogurt
1/2 cup water
1 tsp salt
1/2 tsp ground pepper
1/2 tsp dried thyme
1 cup freshly grated cheddar cheese
1/4 cup parmesan cheese

Preheat oven to 350 degrees. Prepare a 9×9” baking pan or pie pan by spraying or brushing with a little olive oil.

Heat olive oil in a 10-inch skillet over medium heat. Add onion and garlic and saute until translucent.   Whisk in ½ cup water, Greek yogurt, and spices. Turn off heat.

Layer half the potatoes in the bottom of the baking dish and top with half the creamy yogurt sauce, half the cheese, and all the Parmesan cheese.  Repeat with another layer of potatoes, sauce, and cheddar cheese.

Bake for 60-75 minutes, until potatoes are fork tender and top is covered in golden brown bubbly cheese.

Allow to cool slightly before serving and enjoy!

***No need to peel potatoes.  Works as well with russet potatoes.  Can substitute any cheese that melts well for the cheddar.  Have tried with a Smoked Bourbon Gouda and that came out well.  If using cheddar, do not use aged cheddar as it does not melt as well.