Ingredients
- 6-8 Red Jackets potatoes (peeled or un-peeled) thinly sliced.
- 125-175ml Trim milk
- 125-175ml Reduced fat sour cream
- Pinch Pepper
- Pinch Chilli powder or chilli paste
- Knob Reduced fat butter
- Drizzle Oilve oil
- 1 x Large red onion
- Grated reduced fat parmesan or other cheese (or a combination of both), quantity up to you. You may want to add a little cheese to individual layers.
- 2 Cloves Chopped garlic or 2 tsp garlic paste
- 1 Tspn Sugar
- Oiled ovenproof dish.
- Pan to cook off onion, garlic, chilli.
Directions
Saute finely chopped onion. When transparent, add sliced and crushed garlic being careful not to burn it. Mix in chilli powder and sugar. Add a small knob of butter and saute, stirring gently for a further 30-seconds and then remove from heat.
Add a layer of potato to the lightly greased ovenproof dish, spread a little onion mix over and season sparingly. Dot with small knobs of butter and repeat until all the potato and mix is used.
Combine milk and sour cream and carefully pour over potatoes.
Add cheese to the top. Season lightly then bake for approximately 40-50 minutes at 200ºC or until potatoes are tender. You may want to jazz the bake up further by mixing a spicy tomato paste to the onion/garlic/chilli mix prior to spreading over the layers.
This recipe is for 4-6 people. Increase-decrease quantities as required. Courgettes, aubergine, seasoned or pre-cooked mince may also be spread between layers.