A sour cream and yogurt potato casserole with onion, chives and Gruyere cheese and a seasoned bread crumb topping.

Potatoes Gruyere

8 to 10 baking potatoes, peeled and thinly sliced
1 cup sour cream
1 cup plain yogurt
10 to 12 ounces Gruyere cheese, shredded
1 medium onion, diced
1/4 cup chopped chives
Salt and pepper to taste
Bread crumbs, seasoned as needed

1. Combine the sour cream, yogurt, cheese, onion and chives.
2. Prepare a large covered casserole dish with nonstick cooking spray, including the lid.
3. Place a layer of potatoes in the bottom of the dish, salt and peppering to taste. Spread some of the sour cream mixture on top. Add another layer of potatoes and more salt and pepper. The last of the sour cream mixture goes on top. Sprinkle with the seasoned bread crumbs.
4. Cover and bake for 2 hours at 350°F (175°C).

Makes 10 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.