- 1
Preheat oven to 375°F.
- 2
Heat oil in large skillet to medium-high. When hot, add onion and sauté 3-4 minutes, until starting to soften. Add minced garlic and cook 60 seconds. Add shredded carrots, reduce heat to medium, cover and cook about 10 minutes, until starting to soften.
- 3
Add hash browns and cook, uncovered, for 3-5 minutes. Season with salt and black pepper. Place potato/carrot mixture in greased 9x13 casserole dish.
- 4
Heat butter in large skillet to medium-high. Once melted, add flour and whisk. Cook 30-60 seconds (do not let brown or burn). Slowly add chicken broth while whisking. Slowly add milk. Allow to cook 4-5 minutes, stirring, until thickened. Add Greek yogurt and whisk until incorporated. Whisk in 1 ½ cups cheese until melted. Season with salt and pepper. Taste sauce and adjust seasoning, if necessary.
- 5
Pour sauce over potato/carrot mixture and mix in until evenly incorporated. Top with remaining shredded cheese.
- 6
Bake in oven for 20-25 minutes. Top with bran flakes and spray with cooking spray. Place back in the oven on low broil for 1-2 minutes, watching carefully so flakes do not burn. Serve warm.
