Broccoli Cheddar Potato Bake with Yogurt Sauce

Steps

1. Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with about one third of the olive oil.
2. Bring the water to a boil in a large pot, add the potato slices and simmer 5 minutes until just tender at the edges. Add the broccoli for the last 2 minutes, then drain well.
3. Meanwhile, heat the remaining two thirds of the olive oil in a skillet over medium heat. Cook the diced yellow onion and red bell pepper for 5 minutes until soft, then stir in the garlic for 30 seconds and take off the heat.
4. Make the yogurt sauce: in a large bowl whisk the Greek yogurt, eggs, milk, mustard, thyme, salt and black pepper until smooth.
5. Fold the drained potatoes and broccoli and the yellow onion and pepper mixture into the yogurt sauce until coated.
6. Spread half the potato mixture in the dish and sprinkle with half the cheddar. Top with the remaining half of the potato mixture and finish with the remaining half of the cheddar.
7. Cover with foil and bake 25 minutes, then uncover and bake 15 to 20 minutes more until the cheese is golden, the potatoes are fork-tender and the center reaches 160°F (71°C).
8. Rest 10 minutes so the sauce sets, then scatter the sliced green onions over the top and serve.