Potato gratin
2
Points®
Total time: 1 hr 45 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 8 • Difficulty: Easy
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.
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