This is a recipe I adapted from epicurean.com . This dish has been a regular hit with family and friends. I often serve it with Sangria Chicken (a recipe I will also share with you).
Ingredients
1 1/2 cups greek yogurt
1 1/2 cups chicken broth
1 cup dry white wine
2/3 cups minced onions
2 teaspoons minced garlic
1 tablespoon herbes de Provence
3/4 teaspoon salt
1/2 log soft fresh goat cheese crumbled
potatoes, peeled and thinly sliced
Preheat oven to 400 degrees.
Spray a 13 by 9 by 2- inch glass baking dish with cooking spray.
Layer sliced potatoes in glass pan.
Mix the remaining ingredients in a skillet and simmer over medium-high heat (add the cheese at the end whisking until smooth.
Pour evenly over the potatoes. cover with foil.
Bake 20 minutes, then uncover and bake until potatoes are soft, about 50 minutes.
Let cool for 15 minutes before serving.
Ingredients
1 1/2 cups greek yogurt
1 1/2 cups chicken broth
1 cup dry white wine
2/3 cups minced onions
2 teaspoons minced garlic
1 tablespoon herbes de Provence
3/4 teaspoon salt
1/2 log soft fresh goat cheese crumbled
potatoes, peeled and thinly sliced
Preheat oven to 400 degrees.
Spray a 13 by 9 by 2- inch glass baking dish with cooking spray.
Layer sliced potatoes in glass pan.
Mix the remaining ingredients in a skillet and simmer over medium-high heat (add the cheese at the end whisking until smooth.
Pour evenly over the potatoes. cover with foil.
Bake 20 minutes, then uncover and bake until potatoes are soft, about 50 minutes.
Let cool for 15 minutes before serving.
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