Healthy Style Dauphinoise Potatoes Bake

Method

1. Prepare the oven: Preheat your oven to 220°C (fan 200°C / gas mark 7).

2. Prepare the sauce base: Peel and dice 1 of the potatoes. Place it in a saucepan with the diced onion and garlic. Add the 500ml of vegetable stock. Cover and simmer over low heat for 15 minutes, or until the potato is very soft.

3. Prepare the potato slices: While the sauce base simmers, peel the remaining 3 potatoes. Slice them into thin, 3mm rounds. Keep them in a bowl of cold water to prevent them from turning brown until you are ready to assemble.

4. Create the sauce: Once the saucepan vegetables are soft, remove from the heat. Use a stick blender to blitz the mixture until completely smooth. Add the quark and yogurt, blending again until incorporated. Add the sharp aged cheese and blitz once more until smooth. Stir in the thyme and nutmeg.

5. Assemble: Drain the potato slices well. Layer them neatly in a medium ovenproof dish, overlapping them slightly. Pour the cheese sauce evenly over the top.

6. Bake: Cover the dish tightly with foil or a lid and bake for 1 hour.

7. Finish: Remove the foil or lid, sprinkle the finely grated Swiss-style cheese over the top, and return to the oven uncovered for 20 minutes. The potatoes should be tender and the topping golden and bubbling.

8. Rest and serve: Remove from the oven and let stand for 10–15 minutes; this allows the layers to set properly. Season with salt and pepper to taste before serving.

What would you like to cook next, Nadia?