Healthier harissa-spiced potato bake

Photographer: HFG staff

This harissa-spiced potato bake is our healthier take on a gratin, using evaporated milk instead of double cream. It makes a fantastic side with roast lamb and greens.

Serves: 8

Time to make: 1 hr 10 mins , + standing

Hands-on time: 15 mins

Ingredients

More weights & measures

1.25kg floury potatoes, scrubbed and thinly sliced
1 tablespoon sunflower oil
1 large red onion, finely sliced
2–3 teaspoons harissa paste
Oil spray
4 tablespoons chopped fresh coriandercilantroX, plus extra sprigs to garnish
410g tin light evaporated milk

Instructions

Stay Awake

1 Put the potato slices in a large pan and cover with water. Bring to the boil, then reduce the heat and simmer for 5 min or until the potatoes are slightly tender. Drain.

2 Meanwhile, heat the sunflower oil in a non-stick frying pan, then add the onion and cook for 5–6 min until softened. Add the harissa paste and cook for a further 1–2 min.

3 Grease a large ovenproof dish with spray oil. Arrange a third of the potato slices in the dish, then top with a third of the onion mixture and a third of the chopped coriander. Repeat with the remaining potato slices, onion and coriander to create two more layers.

4 Put the evaporated milk in a saucepan and heat through. Pour the milk over the potato bake, then leave to stand for at least 30 min. Heat the oven to 190ºC/fan 170°C/gas 5.

5 Spray the top of the bake with oil and cover loosely with foil. Bake for 40–45 min until golden. Serve garnished with the extra coriander.

Nutrition Info (per serve)

Calories 198 cal

Kilojoules 829 kJ

Protein 7.7 g

Total fat 4.1 g

Saturated fat 1.5 g

Carbohydrates 34 g

Sugar 7.7 g

Dietary fibre 3.3 g

Sodium 79 mg

Calcium 150 mg

Iron 0.7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.