Saucy Potato-Tomato Casserole (Southern Living 1979)

I was a little worried about this recipe when Cher picked it for us, because Little Man has recently decided that he doesn't like potatoes.  Forget the fact that he put away twice as many Tater Tots the other night with our Maple Dijon chicken than the rest of us combined.  Forget the fact that he would do the same with mashed potatoes if I ever made the time to actually make them.  Regardless of Little Man's perceived aversion, Cher picked it, and we were going to try it.

And it was very good!  Definitely something I'd be willing to make again.  It was a good addition to our standard side dish of green beans - a nice alternative to rice, bread, or plain potatoes. 

Saucy Potato-Tomato Casserole
5 medium potatoes, peeled and quartered
1 (16-ounce) can stewed tomatoes
1/2 t pepper
1/4 t cayenne pepper
Cheese sauce (recipe follows)

Cook potatoes in boiling water.  Drain.  (I did this the night before.)
Combine tomatoes, potatoes, and seasonings in a large bowl.  Spoon into a greased casserole dish.  Top with Cheese Sauce.
Cover, and bake at 350F for 25 minutes.  Remove cover; bake 5 additional minutes.

Cheese Sauce:
2 T butter
2 T white whole wheat flour
1/2 cup milk
1/2 cup shredded Cheddar cheese
2 T plain Greek yogurt

Melt butter in small saucepan; blend in flour, and cook over low heat, stirring constantly, until smooth.  Gradually add milk; cook over medium heat, stirring constantly, until thickened.  Add cheese; cook, stirring, until melted.  Add yogurt; remove from heat.

Lindy