Kartoffeln-Käse Auflauf

POTATO-CHEESE CASSEROLE

8 medium potatoes

8 oz. plain yogurt

3 tablespoons horseradish

2 tablespoons butter or margarine

1 cup Parmesan cheese

Pare and thinly slice potatoes. Cook in salted water for 15 minutes. Drain and place potato slices into a greased casserole (2½ quarts). Mix yogurt with horseradish, season with salt and pepper and pour over potato slices. Dot with butter or margarine and cover with cheese. Bake in a preheated oven at 400º for 45 minutes.

Serves 4