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