Preparation:
1. Preheat oven to 325 degrees F.
2. In a small bowl, toss together the shredded Monterey Jack cheese, onions and dill seed; set aside.
3. In a non-stick, 1-quart saucepan, melt margarine, stir in flour, then gradually stir in milk.
4. Cook over medium heat, stirring constantly until thickened. Remove from heat and fold in the yogurt.
5. In a shallow 1 1/2 quart baking dish, layer 1/3 of potatoes, 1/2 cheese mixture, 1/2 diced ham and 1/2 of yogurt mixture.
6. Repeat, making the top layer the last 1/3 of the potatoes. Spinkle Swiss cheese over top of casserole.
7. Bake 30-35 minutes, then serve. | 