Ingredients:

  • 1 lb smoked turkey sausage, sliced into rounds
  • 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup low-fat milk
  • 1/2 cup plain Greek yogurt
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 1 1/2 cups reduced-fat sharp cheddar cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the smoked turkey sausage rounds and sear until they develop a deep brown crust on both sides and reach an internal temperature of 165°F (74°C).
  3. Stir the diced onion into the skillet and cook for 3–4 minutes until translucent.
  4. Add the minced garlic and cook for 60 seconds until fragrant, then remove the mixture from the heat and set aside.
  5. In a mixing bowl, whisk together 1 cup low-fat milk, 1/2 cup plain Greek yogurt, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
  6. Sift in 1 tbsp cornstarch and whisk vigorously until no lumps remain.
  7. Spread the diced potatoes evenly across the bottom of a 9x13 inch baking dish.
  8. Distribute the seared smoked turkey sausage and onion mixture evenly over the potatoes.
  9. Pour the cream sauce evenly over the top, ensuring it seeps down between the layers.
  10. Bake uncovered for 40 minutes, or until the potatoes are tender when pierced with a fork.
  11. Sprinkle the shredded cheddar cheese over the top and bake for another 10–15 minutes until the cheese is bubbling and golden.
  12. Garnish with fresh chopped parsley before serving.