Sweet and Red Bliss Potatoes Au Gratin
Made with both sweet and red bliss potatoes, this dish is a beautiful blend of colors, tastes and textures. It's creamy, but not to heavy, and sweeter and less starchy than it would be with all white potatoes.
Wash and slice potatoes into disks about 1/8 inch wide.
In a microwave safe dish, sprinkle potato slices with 1/4 cup water, cover with plastic wrap, and microwave on high for 3-4 minutes.
Remove plastic wrap from bowl and allow potatoes to cool.
In a sauté pan heat olive oil over medium-high heat and add onions, garlic and red pepper.
Cook until slightly brown, about 5 minutes.
Add thyme and flour, then whisk in milk.
The addition of flour will cause the mixture to thicken.
Remove from heat, and allow to cool.
In a 9 x 13 inch baking dish, layer the potato slices like roof shingles, until the pan is filled.
Gently fold in eggs, yogurt, salt, pepper and 1/4 cup of the Parmesan cheese and 1/4 cup cheddar into the now cooled onion mixture, combining well, and then pour over the layered potatoes.
Top with remaining 1/4 cup Parmesan cheese and 1/4 cup cheddar and bake for 40 minutes at 375°.