Instructions
- Place the sliced potatoes in a large bowl of cold water and leave to soak for 10–15 minutes. Drain thoroughly.
- Preheat the oven to 180°C Fan / 200°C / Gas Mark 6.
- In a saucepan, soften the onion and garlic over a medium heat.
- Add the chicken stock cube, 100ml water, salt and black pepper. Simmer gently, stirring occasionally and adding a little extra water if needed.
- Once the mixture has reduced slightly and become more concentrated, remove from the heat and stir through the lighter crème fraîche.
- Arrange the potato slices in layers in a baking dish, slightly overlapping each layer.
- Pour the creamy stock mixture evenly over the potatoes.
- Sprinkle the grated reduced-fat cheddar over the top.
- Cover with foil and bake for 20–25 minutes.
- Remove the foil and continue baking for a further 20–25 minutes, or until the potatoes are tender and the top is golden and bubbling.
- Leave to stand for a few minutes before serving.
Slimming World Value
2 Syns for the whole dish (when using 2 tbsp lighter crème fraîche at 1 Syn per tbsp and counting the cheese as 2 Healthy Extra A choices).
Tip
For extra flavour, add a pinch of dried thyme or rosemary to the sauce before pouring it over the potatoes.
A rich and satisfying side dish that’s perfect with roast dinners, grilled meats or your favourite Slimming World meals.
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