Low-Fat Potato Bake

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Low-Fat Potato Bake

 

 

1 brown (yellow) onion, halved, thinly sliced

olive oil cooking spray

1/4 cup vegan sour cream

1 cup chicken-style stock

1/4 teaspoon ground nutmeg

1.5 kg (4 lb) Desiree potatoes, thinly sliced (skin on)

 

 

1. Preheat oven to 200 C (390 F). Lightly grease a 3 cm (1 1/4 " ) deep,

20 cm (8 " )(base) ovenproof dish.

 

2. Place onions onto a microwave-safe plate. Spray with oil. Cook,

uncovered, on HIGH (100%) power for 2 minutes or until soft.

 

3. Whisk together vegan 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.

 

4. Cover with foil. Bake for 45 minutes or until potatoes are just

tender. Remove foil. Spray lightly with oil. Season with salt and

pepper. Bake, uncovered, for a further 30 minutes or until edges are

crisp.

 

 

Serves 6.