Use and Care Manual

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RECIPESRECIPES
Directions
Thoroughly clean potatoes, then peel with the
Rapid Peeler. Cut potatoes into quarter-inch
thick discs. Combine all ingredients except
the potatoes, Greek yogurt and cheese in a
bowl and whisk until well-combined. Pour
mixture into a medium saucepan and add
the potatoes.
Cook over low heat, stirring occasionally.
Once the potatoes are tender, remove from
heat. Rub an 8” square baking dish with a
lile olive oil, buer or non-stick cooking
spray. Use a sloed spoon to transfer potatoes
and onion bits to the dish, layering them
evenly. In a bowl, mix together the Greek
yogurt with 1/2 cup of the milk mixture, then
pour over the potatoes.
Sprinkle the Parmigiano-Reggiano evenly
over the potatoes. Bake under the broiler for
a few minutes or until the top is browned to
taste. Serve hot with your favorite meat and
vegetables.
Greek Yogurt Scalloped Potatoes
INGREDIENTS
• 1½ lb. yukon gold potatoes
• 2 cloves garlic, minced
• 2 cups skim milk
• ½ cup nonfat Greek yogurt
• ½ medium onion, finely chopped
• 2 tbsp unbleached, all-purpose flour
• 3 tbsp Parmigiano-Reggiano cheese,
grated
• 1 tsp salt
• ground black pepper (to taste)