YOUR SOLIN GENERATED RECIPE
Hearty Scalloped Potatoes with Herbs
Thinly sliced potatoes and savory ground turkey baked in a creamy, herb-infused Greek yogurt sauce until the top is golden and bubbling.
INGREDIENTS
2.5 oz ground turkey
0.5 medium russet potato
0.25 cup plain non-fat Greek yogurt
0.25 cup low-sodium chicken broth
0.5 tsp extra virgin olive oil
1 tbsp grated parmesan cheese
0.25 cup yellow onion
1 clove garlic
0.5 tsp dried thyme
0.5 tsp dried rosemary
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 375°F and lightly grease a small baking dish with a drizzle of oil.
Heat the olive oil in a skillet over medium heat and sauté the diced onion and minced garlic until fragrant and translucent.
Add the ground turkey to the skillet, breaking it apart with a spatula, and cook until browned and fully cooked through.
Scrub the potato clean and slice it into very thin rounds, approximately 1/8-inch thick, using a sharp knife or mandoline.
In a small bowl, whisk together the Greek yogurt, chicken broth, dried thyme, dried rosemary, sea salt, and black pepper until the sauce is smooth.
Arrange half of the potato slices in the bottom of the prepared baking dish, followed by an even layer of the cooked turkey mixture.
Top with the remaining potato slices and pour the creamy yogurt herb sauce evenly over the entire dish.
Sprinkle the grated parmesan cheese over the top and cover the dish tightly with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 15 to 20 minutes until the potatoes are tender and the top is beautifully golden.