(SERVES 4)- 50 g/2 oz/ ¼ cup low-fat spread, melted
- 4 potatoes, thinly sliced
- 2 onions, thinly sliced
- 50 g/2 oz/1 small can anchovies, drained and chopped
- Freshly ground black pepper
- 150 ml/ ¼ pt / 2/3 cup skimmed milk
- 40 g/1 ½ oz/ ¾ cup breadcrumbs
- 50 g/2 oz/ ½ cup Emmental (Swiss) cheese, grated
- Chopped parsley
Grease a 1.2 litre/2 pt/5 cup oven-proof dish with some of the low-fat spread. Layer the potatoes. Pour over the milk. Cover with foil and bake in a preheated oven at 180degree C/350 degree F/ gas mark 4 for 40 minutes. Mix the remaining low-fat spread with the breadcrumbs and cheese. Remove the foil, cover with the breadcrumb mixture and return to the oven, uncovered, for a further 30 minutes or until golden brown and the potatoes ad onions are tender. Sprinkle with chopped parsley before serving.
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