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5 medium to large potatoes, peeled, sliced thin on mandolin
2 tablespoons unsalted butter
1 shallot, chopped fine
2 garlic cloves, minced fine
2 tablespoons oregano
2 tablespoon dried ground rosemary
2 cups full fat Greek yogurt
1/2 cup half and half
1/2 cup gf bread crumbs
oil for bottom of casserole to keep from sticking
salt and pepper to taste
Sauté shallot then garlic, set aside. Slice potatoes thin on a mandolin. In a 9 x 12 inch casserole dish brush oil in bottom and sides. Place a layer so potatoes in bottom slightly over lapping. Sprinkle oregano and rosemary, salt. Add yogurt and spread with disturbing potatoes below. Next add another layer of potatoes and so forth. Sprinkle lightly with gf bread crumbs. Bake covered for 40 minutes, uncover and bake another 10 minutes.
