This is a healthy version of the previous potato gratin, using a white sauce with yoghurt with a bit more cheese but no cream - maybe it's a case of choose your dairy indulgence? :) It feels a bit lighter to eat and doesn't require buying cream, which we never use all of. It worked out really well and tastes about the same, with the softness, creaminess and cheesiness of a traditional potato bake.
Prep time: 30 min
Cooking time: 40 min
Ingredients
1 kg potatoes
25g butter
2 cloves garlic, finely chopped
30g plain flour
1 1/2 cup vegetable stock
1/2 cup yoghurt
150g shredded tasty cheese
Method
1. Prepare the sauce by adding the butter to a saucepan on medium heat. Once melted, add in the garlic and flour and mix until well combined. Add in the vegetable stock until warm and then add in the yoghurt and mix through, cooking for about five minutes until thick.
2. Use a food processor to thinly slice the potatoes.
4. Remove from the oven, check the potatoes are soft and cool for 10 to 15 minutes before serving.
Ingredients
1 kg potatoes
25g butter
2 cloves garlic, finely chopped
30g plain flour
1 1/2 cup vegetable stock
1/2 cup yoghurt
150g shredded tasty cheese
Method
1. Prepare the sauce by adding the butter to a saucepan on medium heat. Once melted, add in the garlic and flour and mix until well combined. Add in the vegetable stock until warm and then add in the yoghurt and mix through, cooking for about five minutes until thick.
3. Layer the pan with half the potatoes, half the cheese and then the remaining potatoes. Pour in the white sauce then sprinkle the remaining cheese on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes or until the cheese is bubbling.
NB. Try to spread the potatoes out with just a slight overlap and keep going around the pan (but not stacking them directly on top of each other) otherwise the sauce and cheese doesn't seep through)
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