Creamy potato bakeReviewed by our expert panel
(at time of publication)
- olive spray oil
- 2 onions, finely sliced
- 1 clove garlic, thinly sliced
- 800g potatoes, scrubbed, thinly sliced (about 2-3mm)
- 1 ¼ cups light evaporated milk
- ½ cup grated reduced-fat cheese
- 1 tablespoon fresh thyme (optional)
1 Preheat oven to 200°C. Spray a non-stick pan with oil. Heat over a medium-high heat. Gently cook onions and garlic until softened and slightly brown.
2 Spray a large baking dish with oil. Place potato slices in a layer in the base of the dish, slightly overlapping at the edges. Place one-third of the onion mixture over the top and drizzle with 1-2 tablespoons of the milk. Repeat layering potatoes, onion and milk, finishing with a layer of potato. Pour the remaining milk evenly over the top.
3 Cover with foil and bake in oven for 25 minutes. Remove from oven and sprinkle with cheese and thyme (if using). Return to oven and bake, uncovered, for 10 minutes or until cheese is melted and top is golden.
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Nutrition Info (per serve)
Total fat 5g
–Saturated fat 2g
Dietary fibre 3g
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