Scallop Potatoes

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Method

Layer 1/4 of sliced potatoes in the base of a buttered 2 litre capacity ovenproof dish.
Sprinkle with 1/3 of the spring onion and cooked bacon. Repeat layering finishing with a potato layer.
Place Vaalia Low Fat Natural Yoghurt, Pauls Extra Light Thickened Cream, cornflour and snipped chives in a bowl and combine thoroughly. Pour over potatoes and sprinkle with the cheese.
Bake at 160�C for 1 1/4 hours or until golden and cooked.

Ingredients

900g potatoes, peeled and thinly sliced

2 spring onions, finely chopped

4 rashers lean rindless bacon, chopped and fried

1 cup Vaalia Low Fat Natural Yoghurt

1 cup Pauls Extra Light

Thickened Cream

1 tablespoon cornflour

1 tablespoon snipped chives

1 cup reduced fat

grated cheese

Serves 4 - 6

Handy Hints
Combine 1/2 cup Tandoori paste with 1 cup Vaalia Natural Yoghurt. Marinate for 1 hour or overnight and bbq or oven bake until cooked through. Serve with Vaalia Natural Yoghurt.

COMPETITIONS

Scallop Potatoes

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