Homemade Scalloped Potatoes
|Small new potatoes||1 Pound|
|Dried thyme||1⁄4 Teaspoon|
|Unsalted butter||1 Tablespoon|
|Black pepper||To Taste|
|Chicken broth/Chicken stock||1 1⁄2 Cup (24 tbs) (3/4 Cup Plus 2 Tablespoons)|
|Coarsely grated parmesan cheese||1 Tablespoon|
|Dried rosemary||1⁄4 Teaspoon|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
Scrub potatoes but do not peel and cook in water to cover in covered pot until potatoes are just tender, about 20 minutes.
Remove from heat and place in serving bowl.
Melt butter in small saucepan; stir in flour and cook about 1 minute, stirring.
Remove from heat and stir in stock with rosemary, thyme and pepper.
Return to heat and continue cooking until mixture thickens.
Remove from heat, stir in yogurt and cheese.
Cut potatoes in halves or quarters, depending on size, and stir sauce in, mixing well.