Potato gratin is one of those dishes where you can’t help but go back for seconds. The combination of cheese, potato and that creamy, delicious sauce is just too good to refuse! Unfortunately, it’s not the healthiest dish out there so this version has a couple of changes to create something a little lighter. While there’s nothing wrong with treating yourself every now and again, it’s always good to make healthier choices where you can and this gratin does just that! Instead of cream, use light evaporated milk and cut the cheese down to just 2 tablespoons. If you really want to step the flavour up a notch, try sprinkling some french onion soup mix between layers.
Ingredients
Method
1. Preheat oven to 180C/160C fan-forced. Lightly grease a 6 cup-capacity baking dish. Combine milk and garlic in a jug.
2. Layer one-quarter potato over base of prepared dish. Top with one-third onion. Repeat layers, finishing with potato.
3. Top with milk mixture, breadcrumbs and parmesan. Bake for 45 to 50 minutes or until potato is tender and breadcrumbs golden.