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1. Preheat oven to 425 F. Grease a 9 by 13 glass baking dish. Slice potatoes into thin slices, no more that 1/4 inch thick. (If you want to use a mandolin, great. Please use the safety guard though, I like my readers with all their digits.) Set sliced potatoes aside for a moment.
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2. For the sauce: In a medium saucepan on medium heat, add milk, butter, garlic powder, chili powder, onion powder, salt and pepper. Once the butter melts and it comes to a simmer, add thyme and oregano. Once added, remove from heat. A little bit at a time, add the Greek yogurt, whisking as you add it to reduce chance of clumping.
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3. Using 1/2 of the potatoes, layer them on the bottom of the baking dish, slightly overlapping the potatoes. Pour 1/2 of the sauce evenly over the potatoes. Sprinkle 1/2 of the mozzarella cheese on top. Add the rest of the potatoes, layering them in the same way. Add the rest of the sauce and then mozzarella evenly. Top with Parmesan cheese.
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4. Cover with foil and cook for 30 minutes. Then remove foil and cook for an additional 25 minutes or until the potatoes are tender and the top is golden brown. Remove from oven.
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5. Let it cool for a few minutes, then serve. Enjoy!
