Potato Gratin with Colby Cheese

• 1 cup Organic Valley light whipping cream - Aisle 1
• 1-1/2 cups Brown Cow low-fat yogurt - Aisle 1
• 3/4 cup finely chopped red onion - Produce
• 2 tsp. chopped fresh rosemary - Produce
• 1 tsp. Simply Organic black pepper - Aisle 2
• 2 tsp. salt - Bulk Aisle 5
• 4 lbs. Newman's russet potatoes, peeled & cut into 1/4-inch thick rounds
• 2 cups grated Kenny's colby cheese - Cheese Case

Preheat oven to 375 degrees fahrenheit. Butter a 13x9x2-inch glass baking dish. Whisk cream, yogurt, onions, rosemary, salt, and pepper in a medium bowl to blend. Place half of the potatoes in a prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream and yogurt mixture over potaotes in dish. Sprinkle with remaining cheese. Cover gratin with foil and bake for 1 hour. Uncover and bake until potatoes are tender, about 45 minutes longer. Let gratin cool 10 minutes before serving. Makes 8 servings