Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         ounces        shredded Monterey Jack cheese
1/4       cup           sliced green onions -- with tops
1         teaspoon      dill seed
1         tablespoon    margarine
12        ounces        diced -- center cut ham
2 1/2     tablespoons   flour -- (or 1 T. cornstarch)
1/2       cup           skim milk
1/2       cup           skim milk yogurt
3         cups          thinly sliced -- cooked potatoes
2         ounces        shredded swiss cheese

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.