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Healthy scalloped potatoes
heartfoundation.org.au|Helpline 13 11 12

Healthy scalloped potatoes

1 hour and 10 minutes (10 minutes)
Serves Serves 4 (as a side)
  • Spray olive oil
  • 200g reduced fat natural yoghurt
  • 1/2 cup reduced fat milk
  • 1 tablespoon wholegrain mustard
  • 4 medium Sebago potatoes or substitute, 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
  1. Preheat oven to 200°C. Spray a 6cm deep, 15cm x 24cm ovenproof dish.
  2. 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.
  3. Arrange half the potatoes over the yoghurt. Top with a layer of onion, 1.5 cups spinach leaves and 1 tablespoon thyme leaves.
  4. 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.
  5. Finish with a layer of the remaining yoghurt mixture and sprinkle cheese evenly over the top.
  6. 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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