Baked Potato Layers Recipe

Low fat version of Potatoes Dauphinoise a classic French dish with thinly sliced potatoes baked in a savoury cheese custard

1 egg

2 cups skim milk

1 clove garlic, crushed

1 cup low-fat, reduced salt cottage cheese, sieved

2 tablespoons semolina

2 tablespoons snipped chives

6 medium potatoes (about 850 g), peeled

3/4 cup grated low-fat Cheddar cheese

1/4 teaspoon ground nutmeg for sprinkling

Preheat oven to 180°C.

Spray a 20 x 30cm au gratin dish or oval ovenproof dish lightly with vegetable oil cooking spray

In a bowl, beat egg lightly

Add milk, garlic, cottage cheese, semolina and chives

Mix well

Using a food processor fitted with a thin slicing disc, slice potatoes very thinly, or use a sharp knife

Layer half the sliced potatoes in prepared dish

Sprinkle half the Cheddar cheese over

Repeat the layer of potatoes

Pour egg mixture over

Sprinkle with remaining cheese and nutmeg

Place dish on a baking tray

Bake for 60 minutes or until potatoes are cooked when tested with a sharp knife

Serve hot

Add 1 small can well drained chopped anchovy fillets to egg mixture

Or omit milk and cottage cheese and use 2 cups salt-reduced beef stock

Serves 4

Preparation time 30 minutes

Cooking time 60 minutes

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