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Potato gratin
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Prep Time: 10 minutes
Cook Time: 90 minutes
Total Time: 100 minutes
Master the beloved classic dish with this simple potato gratin recipe.
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
Salt & ground black pepper, to taste
0.63gm ground nutmeg
2garliccloves, very thinly sliced
Instructions:
Preheat your oven to 200°C and generously coat a 1.5-1itre (6-cup) rectangular ovenproof dish with extra light olive oil spray for a perfectly golden finish.
Thinly slice the potatoes. In a small mixing bowl, mix together yoghurt, sour cream, milk, and mustard. Spread 2 tablespoons of the yoghurt mixture over the bottom of the baking dish.
Layer the sliced potatoes over the yoghurt, seasoning each layer with salt, pepper, and nutmeg. Spread 2 tablespoons of the yoghurt mixture over each layer. Occasionally add a garlic slice as you form 5 layers. Finish with the remaining yoghurt mixture on top.
Bake in a preheated oven for 1 1/2 hours, or until the liquid is absorbed, the potatoes are fork-tender, and the top is perfectly golden. If the potatoes start browning too fast, simply cover with foil.