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
- 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.
- 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.
- Meanwhile, layer the onions and potatoes then pour over the milk mixture and cover tightly with foil.
- 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