Ingredients
4 x Red Jackets potatoes, sliced into thin rings
3/4 cup Grated reduced fat cheese
Pinch Salt & Pepper
2 x Red onions, sliced into rings
1 cup Trim milk
Small punnet Cherry tomatoes
Drizzle Olive oil
Finish with Fresh oregano or marjoram
Directions
Grease an oven proof casserole dish with a little oil. Arrange 2 layers of red jackets potato slices across the bottom. Scatter over the grated cheese and add seasoning. Layer the remaining potato and red onion slices on top. Pour over the milk.
Bake covered at 180ºC for 30 minutes. Remove the lid and scatter the cherry tomatoes on the top. Drizzle with a little oil and bake uncovered for a further 20 minutes or until the vegetables are cooked through. Garnish with the oregano or marjoram.
Serves 4