Chobaniのインスタグラム(chobani) - 11月7日 01時06分

Be the #Friendsgiving potluck VIP: smoked paprika potato gratin drizzled in a garlic yogurt sauce, recipe courtesy of @snixykitchen

Smoked Paprika Roasted Hasselback Potato Gratin:
2.25lbs Yukon gold potatoes, cut 1/8-inch thin on a mandoline
4 tablespoons melted unsalted butter, divided
2 teaspoon kosher salt
1 teaspoon smoked paprika
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Garlic Yogurt Drizzle:
¼ cup + 1 tablespoon Chobani Plain Non-Fat Greek Yogurt
1 tablespoon each lemon juice and water
½ teaspoon finely minced garlic
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For serving:
2 tablespoons chopped dry roasted almonds
1 teaspoon fresh thyme
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Instructions:
1. Preheat oven to 385°F. Toss the potatoes with 3 tablespoons butter, salt, and smoked paprika.
2. Grease an 8-inch round or oval casserole, pie, or baking pan with remaining tablespoon butter. Arrange potatoes vertically, filling the pan.
3. Bake for 50-60 minutes, until the potatoes are soft and edges are golden brown. If the edges get too dark, cover pan with foil while baking.
4. Whisk together Greek Yogurt, lemon juice, water, and garlic in a bowl. Drizzle over cooked potatoes. Sprinkle with chopped almonds and fresh thyme leaves. Serve warm.
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