Potato gratin

Name: Potato gratin
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Ingredients: Extra light olive oil spray, for greasing; 8 medium potatoes (like bintje, nicola or sebago/brushed), peeled; 100g low-fat natural yoghurt; 60g (1/4 cup) sour light cream; 125mls (1/2 cup) Shape milk; 1 tbsp wholegrain mustard; Salt & ground black pepper, to taste; 1/4 tsp ground nutmeg; 2 garlic cloves, very thinly sliced

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Prep Time: 10 minutes

Cook Time: 90 minutes

Total: 100 minutes

Servings: 4

Cost: $6.84 /serving

Author : Darienne Sutton

easy bake sour cream

Ingredients

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Extra light olive oil spray, for greasing8 medium potatoes (like bintje, nicola or sebago/brushed), peeled100 grams low-fat natural yoghurt60 grams (1/4 cup) sour light cream125 milliliterss (1/2 cup) Shape milk1 tbsp wholegrain mustardSalt & ground black pepper, to taste1/4 tsp ground nutmeg2 garlic cloves, very thinly sliced

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Instructions

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Step 1

Preheat oven to 200°C. Spray a 1.5-1itre (6-cup) rectangular ovenproof dish with the extra light olive oil spray.

Step 2

Slice the potatoes thinly. Combine the yoghurt, sour cream, milk and mustard in a small mixing bowl. Spoon 2 tablespoons of the yoghurt mixture over the bottom of the baking dish.

Step 3

Arrange 1/5 of the sliced potatoes over the yoghurt. Season with a pinch of salt, pepper and nutmeg and top with another 2 tablespoons of the yoghurt mixture. Continue to layer the potatoes, salt, pepper, nutmeg, and yoghurt mixture, adding a garlic slice from time to time to form 5 layers. Finish with a layer of the remaining yoghurt mixture.

Step 4

Bake in preheated oven for 1 1/2 hours or until the liquid is absorbed, the potatoes are tender and the top is golden. Cover with foil if the potatoes begin to brown too quickly.