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Potato gratin

Potato gratin

4
Points®
Total Time
1 hr 45 min
Prep
15 min
Cook
1 hr 15 min
Serves
8
Difficulty
Moderate

Ingredients

Reduced-fat milk

1¼ cup(s), (310ml)

Reduced fat oil spread

2 tbs

Ground nutmeg

2 g, pinch

Garlic

1 clove(s), bruised

Red skin potato

700 g

Parsnip

300 g, peeled

Grated parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Heat the milk, spread, nutmeg and garlic in a saucepan over medium heat for 4-5 minutes or until simmering. Remove from heat. Set aside for 15 minutes to infuse.
  2. Meanwhile, using a mandolin, thinly slice the potato and parsnip. Strain the milk mixture into a large bowl. Add the potato and parsnip. Season with salt and pepper, and toss to coat.
  3. Preheat oven to 200°C. Layer the potato and parsnip in a 22cm x 15cm (base measurement), 2L (8-cup) capacity ovenproof baking dish. Pour over the milk mixture. cover with foil. Bake for 45 minutes. Remove the foil and sprinkle with cheese. Bake for a further 20–25 minutes or until the potato is tender.

Notes

VARIATION: For a different flavour, use celeriac instead of parsnip.

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