greek potato gratin
 
 

serves 8, takes 1hr 30 mins

1.5ltr vegetable stock
½ tsp saffron
1.25kg Desiree or Maris Piper potatoes, peeled and cut into ½cm slices
1 tbsp olive oil
150ml whipping cream
1 red onion, thinly sliced
3 whole roasted red peppers from a jar, drained and roughly sliced
200g pack low-fat salad cheese, crumbled
150g pitted Kalamata or black olives
1 tsp dried oregano
basil leaves, to garnish

Put the stock in a large saucepan with half the saffron. Bring to the boil, then add the potatoes; boil for 5 mins. Drain over a bowl, reserving the stock. Preheat the oven to gas 6, 200°C, fan 180°C.

Grease a 2-3ltr baking dish with half the oil. Mix 150ml of the reserved stock with the cream and the remaining saffron; season.

Layer a quarter of the potatoes in the baking dish, then sprinkle over a third of the red onion and red pepper and a quarter of the cheese, olives and oregano. Repeat twice, then finish with a final layer of potatoes, olives and cheese. Pour over the creamy stock, then top with a scattering of oregano and black pepper. Cover with foil.

Bake for 20 mins, then remove the foil and bake for a further 25-30 mins or until the top is golden and crisp. Leave to stand for 5-10 mins before serving. Top with the basil leaves.

Carbs 34g, 350kcal, 4g fibre