Low-fat potato bake
- 1 brown onion, halved, thinly sliced
- Olive oil cooking spray
- 1/4 cup light sour cream
- 1 cup reduced-salt vegetable stock
- 1/4 teaspoon nutmeg
- 1/2 cup grated cheese (optional)
- 1.5kg desiree potatoes, thinly sliced (skin on)
Preheat oven to 200ºC. Lightly grease a 3 cm deep, 20 cm (base) ovenproof dish.
Place onions onto a microwave-safe plate. Lightly spray with oil. Cook, uncovered, on HIGH (100%) power for 2 minutes or until soft.
Whisk together sour cream, stock, nutmeg, and salt and pepper in a jug with a fork.
Arrange one-quarter of the potato and onion over base of prepared dish. Pour over one-quarter of the stock mixture. Repeat 3 times.
Cover with foil. Bake for 45 minutes or until potatoes are just tender. Remove foil, lightly spray with cooking oil.
Add 1/2 cup of grated cheese (optional) and season with pepper and salt. Bake uncovered for a further 30 minutes or until edges are crisp.