The flavor profile of this dish is that of a baked potato with “the works” (butter, sour cream, cheddar cheese, and chives). To lighten up the casserole a bit calorie wise, I use all low fat (2%) dairy products.
Five Russet Potatoes (Peeled, Washed, And Cut Into ¼ Inch Thick Disks)
Two Cups Of 2% Greek Yogurt Or Sour Cream
Four Cups Of Skim Milk
Four Tablespoons Of Unsalted Butter
Four Tablespoons Of All Purpose Flour
¼ Cup Of Grated Parmesan Cheese
A Cup Of 2% Grated Sharp Cheddar Cheese
A Minced Garlic Clove
A Tablespoon Of Finely Chopped Fresh Italian Parsley
A Tablespoon Of Finely Chopped Fresh Chives
¼ Teaspoon Of Ground Black Pepper
A Tablespoon And A Teaspoon Of Sea Salt, Divided
Combine the potatoes and a tablespoon of sea salt in a pot. Add enough cold water to just cover the potatoes. Put the pot on high heat and bring the contents to a boil. Cook the potatoes in the boiling water for five minutes. Drain the potatoes well in a colander.
Whisk together the skim milk with the yogurt until smooth and well incorporated.
Into a saucepot, add the flour and the butter. Put the pot on medium heat. Cook while whisking until the butter melts and a paste like mixture (roux) is formed. Add the yogurt/skim milk mixture. Bring to a slight boil while whisking (to get out any lumps). At this point, switch from a whisk to a wooden spoon for stirring. Add the black pepper, the Parmesan cheese, the cheddar cheese, and a teaspoon of sea salt. Stir while cooking until a cream sauce is formed. It should be able to lightly coat the back of the wooden spoon. Take the pot off the heat and add the parsley and the chives. Stir well to incorporate. Taste and add more sea salt and/or black pepper, to taste.
Preheat the oven to 350 degrees.
Coat the bottom and the sides of a casserole dish with cooking spray. Place one third of the potatoes on the bottom of the dish. Place one third of the cheese sauce on top of the potatoes. Continue this process until you have three layers of potatoes finishing with cheese sauce on top of the last layer. Cover with aluminum foil.
Bake in the preheated oven for one hour. Remove the aluminum foil for the last 15 minutes of baking time. Let the casserole sit at room temperature for 10 minutes before serving.