Scallop Potatoes

Scallop Potatoes

  1. Layer 1/4 of sliced potatoes in the base of a buttered 2 litre capacity ovenproof dish.
  2. Sprinkle with 1/3 of the spring onion and cooked bacon. Repeat layering finishing with a potato layer.
  3. 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.
  4. Bake at 160C for 1 1/4 hours or until golden and cooked.

  • 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.

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