If you’re looking for a healthy and delicious alternative to traditional potato gratin, look no further than this fantastic recipe! Every bite of this low-fat potato gratin will tantalize your senses with the comforting aroma of creamy potatoes, fresh thyme, and nutty Parmesan cheese.

The creamy texture of the dish is achieved through the clever use of low-fat milk and Greek yogurt, making it a satisfying and guilt-free indulgence. The dish is also easy to prepare, making it a perfect option for a weekday dinner or a special occasion.

So gather your ingredients and let the aroma of this mouth-watering dish fill your kitchen and your taste buds with delight!

Serves 4

Ingredients

• Olive oil spray
• 200g reduced-fat natural yoghurt
• 1/2 cup reduced-fat milk
• 1 tbsp wholegrain mustard
• 4 medium Sebago potatoes (or a substitute), peeled and thinly sliced
• 1 brown onion, thinly sliced
• 3 cups baby spinach leaves
• 2 tbsp thyme
• 1/2 cup reduced-fat cheddar cheese, grated

Method

1. Preheat oven to 200C. Spray a 6cm deep, 15cm x 24cm ovenproof dish with olive oil.
2. Combine yoghurt, milk and mustard in a small mixing bowl.
3. Spoon one-third of yoghurt mixture over the bottom of the baking dish.
4. Arrange half the potatoes over the yoghurt. Top with a layer of onion, 1 1/2 cups spinach leaves and 1 tablespoon of thyme leaves.
5. Repeat by layering another 1/3 of the yoghurt mixture, followed by a layer of potatoes, onion, 1 1/2 cups spinach leaves and 1 tablespoon of thyme leaves.
6. Finish with a layer of the remaining yoghurt mixture and sprinkle cheese evenly over the top.
7. Cover baking dish tightly with foil. Bake for approximately 1 hour or until potatoes are just tender. Remove foil and cook for an additional 30 minutes to 1 hour until potatoes are soft. Place under grill until top is golden.