Ingredients
- Spray olive oil
- 200 g reduced fat natural yoghurt
- ½ cup reduced fat milk
- 1 tablespoon wholegrain mustard
- 4 medium Sebago potatoes or substitute, peeled, thinly sliced
- 1 brown onion, thinly sliced
- 3 cups baby spinach leaves
- 2 tablespoons fresh thyme leaves
- ½ cup reduced fat cheddar cheese, grated
Method
Step 1
Preheat oven to 200 °C. Spray a 6 cm deep, 15 cm x 24 cm ovenproof dish.
Step 2
Combine the yoghurt, milk and mustard in a small mixing bowl. Spoon â…“ of the yoghurt mixture over the bottom of the baking dish.
Step 3
Arrange half the potatoes over the yoghurt. Top with a layer of onion, 1.5 cups spinach leaves and 1 tablespoon thyme leaves.
Step 4
Repeat by layering another ⅓ of the yoghurt mixture, followed by a layer of potatoes, 1½ cups spinach leaves and 1 tablespoon thyme leaves.
Step 5
Finish with a layer of the remaining yoghurt mixture and sprinkle cheese evenly over the top.
Step 6
Cover baking dish tightly with foil. Bake for approximately 1 hour or until potatoes are just tender. Cook for an additional 30 minutes to 1 hour until potatoes are soft. Place under grill until top is golden.
