I’ve finally been able to write a new recipe post, which is great, and I have a treat for you today – scalloped potatoes.

This lovely creamy potato dish would be an absolute treat to have on a nice winter’s day to warm you up.  To reduce the calories, I’ve used a light sour cream blended with a little thickened cream to give it a very rich and cream consistency without the extra fat.

A little paprika is added for smokiness to the dish and some vegetable stock.

Served with some other vegies and a fake schnitzel, this meal will be a winner at any dinner parties! Unfortunately it is for vegetarians – vegans could convert the following to make  it also.

Serves:

• servings for 4-6

Ingredients:

• 5 potatoes, peeled and sliced thinly
• 150 grams light sour cream
• 1/2 tsp white pepper
• 1/2 tsp garlic mince
• pinch salt
• 5 tbs light thickened cream
• 1/2 tsp paprika
• 1 tsp vegetable stock powder
• 100 ml light milk
• parmesan – grated handful only
• mozzarella – grated 2 handfuls

Instructions:

1. Preheat the microwave or oven to 180 degrees C or 360 degrees F.
2. Mix all the ingredients together minus the cheeses and potatoes, stirring until the mixture is thick with no lumps.
3. Pour a little on the bottom of a dish and layer a little mozzarella on top.
4. Place a layer of potatoes on top.
5. Repeat until you’ve used all the potatoes and place a final layer of the mixture on top with some mozzarella and parmesan.
6. Place in the oven and cook for 30 minutes to 45 minutes, depending on your oven, allowing to go golden brown on top with a soft potato on the inside.