Cheesy onion and mustard potato bake
Serves 4 Ready in about 40 minutes
1kg waxy potatoes, such as Charlotte, peeled and thickly sliced
Low-calorie cooking spray
12 spring onions, sliced
Salt and freshly ground black pepper
600ml vegetable stock
30g plain flour
3 tbsp English mustard powder
160g reduced-fat mature Cheddar, grated
50g baby spinach
200g cherry tomatoes, quartered
1 small pack fresh chives, snipped
1 tbsp fat-free vinaigrette
1 Preheat your oven to 220°C/fan 200°C/gas 7. Boil the potatoes for 4-5 minutes, or until just tender, then drain well. Spray a large baking dish with low-calorie cooking spray. Layer up the potato slices and spring onions in the dish with a little salt and pepper, finishing with a generous layer of spring onions.
2 Put 75ml stock in a pan. Stir in the flour, then the mustard powder to form a smooth paste. Cook for 1 minute over a low heat, then very gradually whisk in splashes of the remaining stock until it’s all been used and the mixture is smooth. Bring to a gentle simmer, stirring until thickened, then pour over the potatoes and spring onions. Top with the cheese and bake in the oven for 15 minutes, or until golden and bubbling.
3 Meanwhile, mix the spinach, cherry tomatoes, chives and vinaigrette and add a twist of black pepper. Divide the cheesy potato bake between 4 plates and serve with the spinach salad.
Syns per serving: 1-1/2 Add 6 Syns if not using the reduced-fat Cheddar as a Healthy Extra
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