HFG scalloped potato
(at time of publication)
- 750g (4-5 large) potatoes, skin on
- 1 large onion
- 1 cup (250ml) trim milk
- 1 tablespoon flour
- ½ teaspoon mustard powder
- 1 teaspoon salt
- ground pepper as desired
- 2 clovesgarlic, crushed
- 120g grated edam cheese
1 Thinly slice potatoes. Slice or dice onion. Lightly oil a medium-sized baking dish; layer 1/3 of the potato slices on the bottom followed by 1/2 of the onion. Sprinkle half the grated cheese on top followed by another 1/3 of the potato and the rest of the onion. Top with the remaining potato slices.
2 In a jug or small bowl, mix together the milk, flour, mustard powder, salt and pepper; whisk well to remove all lumps. Add garlic and stir through. Pour over potato mixture in dish. Top with remaining grated cheese and then bake at 180°C for around 1 hour or until potatoes are cooked through.
3 For variety, replace some of the potato with kumara (orange kumara looks nice) or pumpkin. Layer alternately with the potato. This looks inviting and tastes great!
Potato skin contains fibre and other nutrients – leaving it on boosts the nutritional value of the dish. A good scrub is all you need to remove dirt.
Nutrition Info (per serve)
Total fat 4.3g
–Saturated fat 2.7g
Dietary fibre 2.1g
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