POTATO DAUPHINOISE

POTATO DAUPHINOISE

Serves 4-6

2.5 Syns for the whole recipe, if using the cheese as HEX's

500g potatoes
500g sweet potatoes
250g Quark
1 onion, finely chopped, easier with frozen onion - optional
2 level tsp. cornflour - 2.5 Syns
1 clove of garlic, crushed
Nutmeg
50b mature Cheddar cheese, grated

Pre-heat the oven to 200C/Gas 6.
Peel the potatoes but leave them whole. Boil in salted water until just tender when tested with a fork.
Drain, then place into cold water to cool down.
If using onion, spray a small frying pan well with Frylight and cook until softened.
When cool enough to handle, slice across to form rounds about half a centimetre thick.
Put the Quark, garlic, onion, nutmeg and plenty of seasoning into a large, ovenprrof bowl. Add 90ml of water.
In a mug, mix the cornflour into a paste with a tiny amount of cold water. Blend this into the Quark mixture, stirring whilst adding.
Add the potatoes and stir gently to coat in the Quark mixture.
Space the potatoes out evenly, pressing the slices down. Sprinkle with the grated cheese.
Bake in the centre of the oven for 25-30 minutes or until golden.

This is a lovely side dish. Sometimes I add in some mustard too.