Hasselback Potatoes with Broccoli and Yogurt Cheese Sauce

Do you know that moment when you're eating something and it's so good you just close your eyes and sigh and everything is right with the world?  When we made these potatoes I had one of those moments.  It was as if I hadn't had anything as good as this in a really long time. . . . . . .as if everything else I had been eating lately tasted like water instead of food. . . . . until. . . this. . . .moment.  That's how good these potatoes were.  It might be because I used more salt than I've been cooking anything else with lately, or maybe that Raw Organic white Cheddar cheese really is that good.


I tried to make the cheese sauce healthier by using yogurt to give it a little more flavor without all of the fat of the cheese.  I also added a little onion powder to give a little "sour cream and onion" kick.

Ingredients for the potatoes:

4 yukon gold potatoes or Russet potatoes, we just happened to have yukon gold
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon paprika


Cut 4 yukon gold potatoes in thin slices almost all the way to the bottom. Do not cut through the skin on the bottom.

Mix olive oil, onion powder, garlic powder, salt and paprika with a fork. Pour over the potatoes.
Bake at 400 degrees for one hour to one hour and 15 minutes.  All ovens vary. I wanted the skins to get crispy so I left ours in for an hour and fifteen minutes.





Ingredients for yogurt cheese sauce:
1/2 cup milk
1/2 cup plain yogurt
3 oz. shredded white cheddar
1/2 teaspoon salt
1 teaspoon onion powder
1 1/2 teaspoons flour

The sauce was kind of a work in process. I began by mixing together the milk, yogurt, onion powder and salt in a small saucepan.  I then heated it over medium-low heat until bubbles started to form around the edges.  I whisked frequently while it was heating.

I then added the shredded white cheddar and whisked until it was completely melted.

 After heating over medium-low for another 5 minutes while whisking, I added the 1 1/2 teaspoons of flour and whisked it in.  Once the flour was incorporated and the sauce was thickened, I turned the burner off and we were ready to eat! 

I steamed some broccoli and ate it with my potato and cheese sauce.

When dinner was over and we were  cleaning the kitchen, I caught my hubby eating the rest of the sauce out of the pan with a piece of bread! I guess that's one way to clean the pan!

Have you ever cooked potatoes this way?


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