A healthier Potatoes au Gratin

I love potatoes au Gratin. They are a beautiful, cheesy, delicious side dish. 

I really love The Pioneer Woman's poatatoes au Gratin. But with the heavy cream I just can't make them... I am trying over here. Trying I tell you!!!

But last week I decided to try and make a healthier version. They are still potatoes... so there's a starchy carb and I still put cheese on them (there is only so much you can ask of me!). But man they are good. 

I subbed out lowfat yogurt for the cream and they were still tastey, tastey. The yogurt adds a great tang to the dish, and still provides a creaminess without all the fat. 

What you'll need: 

2 pounds potatoes cut into bite sized chunks

1 cup cheese

1 cup plain yogurt

2 garlic cloves, minced

1/2 cup 2 percent milk

Kosher salt

black pepper

Preheat your oven to 350 and spray your casserole dish with Pam. 

Put your potatoes in the casserole dish and set aside. 

Combine your yogurt, garlic, salt and pepper. Mix in your milk

Pour your mixture over your potatoes. Make sure all the spuds are fully coated. Then sprinkle with cheese. 

I covered mine in foil and baked them at 350 for about an hour. They were delicious. I promise. (The photo does them NO justice.)

I served them along side my roast chicken. 

Are there any dishes you have made healthier with an ingredient swap?