Health & Wellbeing

Cooking corner

Jun 2021

Healthy scalloped potatoes

Serves Serves 4 (as a side)

Ingredients

Olive oil

200g reduced fat natural yoghurt

1/2 cup reduced fat milk

1/4 teaspoon mustard

4 medium potatoes, peeled, thinly sliced

1 brown onion, thinly sliced

3 cups baby spinach leaves

2 tablespoons fresh thyme leaves

1/2 cup reduced fat cheddar cheese, grated

Method

Preheat oven to 200°C. Oil a 6cm deep, 15cm x 24cm ovenproof dish.

Combine the yoghurt, milk and mustard in a small mixing bowl. Spoon 1/3 of the yoghurt mixture over the bottom of the baking dish.

Arrange half the potatoes over the yoghurt. Top with a layer of onion, 1.5 cups spinach leaves and 1 tablespoon thyme leaves.

Repeat by layering another 1/3 of the yoghurt mixture, followed by a layer of potatoes, 1 1/2 cups spinach leaves and 1 tablespoon thyme leaves.

Finish with a layer of the remaining yoghurt mixture and sprinkle cheese evenly over the top.

Cover baking dish tightly with foil. Bake for approximately 1 hour or until potatoes are just tender. Cook for an additional 30 minutes to 1 hour until potatoes are soft. Place under grill until top is golden.

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