Baked potato gratin

This dish makes roasting potatoes a breeze as well as giving you a new dish for everyone to enjoy.

(Serves 6 only syns in the butter/milk so syns will vary on brand average 3 syns each if not using HEA only 2 syns if not using cheese)

5 large baking potatoes

3 large onions

350ml skim milk (hea or 1 syn each) topped up to 500ml with water

1/2 tsp dried thyme and rosemary

40g reduced fat cheddar (optional)

1 tbsp salted butter

salt and pepper

Preheat the oven to 200oC

  1. Slice the onions and potatoes very thinly you could use a mandolin slicer or a food processor if you feel like you don’t have the knife skills. It’s not the end of the world if you can’t get them wafer thin they will just need a little more cooking.
  2.  Melt the butter in a pan with the thyme and rosemary and a pinch of salt and pepper. Add the milk and water and simmer for 10 minutes.
  3. Meanwhile, layer the onions and potatoes then pour over the milk mixture and cover tightly with foil.
  4. Bake for 30 minutes then remove the foil cover and bake for a further 30 minutes (add the cheese in the last 10 minutes if using).

This can be made and refrigerated for up to 5 days in advance.

262 calories per portion.

Love Emily, Chef Who Slims. x



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