This is a version of a potato bake that we make that is very much like the tradition version. Made without using cream it still has all the familiar characteristics - it's rich, creamy and very morish.
Cheesy Onion Potato Bake
ProPoints per serve: 5
1 kilogram potatoes
1 large brown onion, sliced
120 grams grated reduced fat cheese
1 cup skim milk
2 teaspoons chicken stock powder
1 tablespoons dried parsley flakes
freshly ground black pepper
Preheat oven to 180 degrees Celsius.
Spray a 20 x 20cm square casserole dish or similar with cooking spray.
Peel potatoes and evenly thinly slice.
Place 1/4 of the potatoes in a layer at the bottom of the baking tray. Cover with 1/3 of the onion slices and then sprinkle with 1/4 of the cheese. Repeat layers of potato, onion and cheese. The last layer should be potato and cheese.
Combine milk, stock powder, parsley and pepper, mixing well. Pour gently and evenly over potato layers.
Cover with foil and bake in oven for 30 minutes. Remove foil and continue to cook for another 15 minutes or until cheese is golden and potatoes tender.
(click here for a printable version of this recipe)