Hearty, healthy potato gratin - Starts at 60

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This low-fat, heart-healthy version of a comfort-food favourite aims to please! A lighter alternative to traditional recipes that use a lot of butter and heavy cream, this scalloped potato dish is the perfect accompaniment to any meal.

Serves 4

Ingredients

• Olive oil spray
• 200g reduced-fat natural yoghurt
• 1/2 cup reduced-fat milk
• 1 tbsp wholegrain mustard
• 4 medium Sebago potatoes (or a substitute), peeled and thinly sliced
• 1 brown onion, thinly sliced
• 3 cups baby spinach leaves
• 2 tbsp thyme
• 1/2 cup reduced-fat cheddar cheese, grated

Method

1. Preheat oven to 200C. Spray a 6cm deep, 15cm x 24cm ovenproof dish with olive oil.
2. Combine yoghurt, milk and mustard in a small mixing bowl.
3. Spoon one-third of yoghurt mixture over the bottom of the baking dish.
4. Arrange half the potatoes over the yoghurt. Top with a layer of onion, 1 1/2 cups spinach leaves and 1 tablespoon of thyme leaves.
5. Repeat by layering another 1/3 of the yoghurt mixture, followed by a layer of potatoes, onion, 1 1/2 cups spinach leaves and 1 tablespoon of thyme leaves.
6. Finish with a layer of the remaining yoghurt mixture and sprinkle cheese evenly over the top.
7. Cover baking dish tightly with foil. Bake for approximately 1 hour or until potatoes are just tender. Remove foil and cook for an additional 30 minutes to 1 hour until potatoes are soft. Place under grill until top is golden.

March 25, 2021 at 06:30AM
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Hearty, healthy potato gratin - Starts at 60

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Potato