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Listed in: Breakfast
Olive oil cooking spray
2 1/2 (8 g) teaspoons organic chicken Better Than Bouillon
2/3 cup (160 ml) evaporated skim milk
1 cup (230 g) plain low-fat Greek yogurt
2 tablespoons (28 ml) melted butter
4 ounces (115 g) extra-sharp Cheddar cheese, shredded
3/4 cup (75 g) sliced scallion
1 pound (455 g) Yukon gold potatoes (about 2 large), unpeeled and grated
1/2 teaspoon sweet paprika, optional
Preheat the oven to 375°F (190°C, or gas mark 5). Spray an 8 × 8-inch (20 × 20-cm) baking dish lightly with olive oil. Set aside.
In a large bowl, whisk the bouillon paste into the milk. Stir in the yogurt, butter, and cheese until well incorporated. Stir in the scallions and fold in the potatoes to evenly coat. Spoon into the prepared baking dish and sprinkle evenly with the paprika.
Bake for 40 to 50 minutes, or until set, browned on top, and the potatoes are tender. It will continue to set as it cools.
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