Scalloped Potatoes

I got this recipe from my Danish friend. It is pretty healthy on it's own, but I modified it a bit by taking out the sour cream and replacing it with yogurt. It is still creamy and delicious with much less fat. I also put on garlic salt in place of regular salt for flavor. The paprika is just for color, so if you want to omit it, you can. I also omit the butter topping, but it does add more flavor.

Ingredients:

3-4 lbs potatoes

3/4 cup plain yogurt

1 cup chicken broth

garlic salt

paprika

2 tbsp butter

Directions:

Slice the potatoes in thin slices.

Mix the yogurt and broth in a bowl.

Spray 13x9" pan with cooking spray. Layer half the potatoes on the bottom of the pan. Sprinkle potatoes with garlic salt and paprika to taste. Top with half of the yogurt mixture. Layer on the rest of the potatoes. Sprinkle again with garlic salt and paprika. Pour on remaining yogurt mixture. Place dabs of butter on top.

Cover with tinfoil. Bake for 30 minutes at 400. Remove foil and cook for an additional 15 minutes or until done.