Scalloped Potato Bake

Serves 4-6
Time 1 hour


4-6 large potatoes, sliced into rounds
1 tbsp olive oil
1 large leek, finely sliced
2 cloves garlic, crushed
½ bunch chives, finely chopped
500g ricotta cheese
200g natural yoghurt
¼ cup shaved parmesan


Preheat oven to 180°C, lightly grease a deep ovenproof dish.

Heat olive oil in a frying pan over medium heat, add leek and cook for 2-3 minutes, add garlic and cook for 1-2 minutes, set aside.

Combine ricotta and yoghurt, and whisk until mixed together well.

Drizzle a little olive oil on the bottom of the dish, then layer sliced potato, chives, leek mixture and ricotta mix over the top and repeat layers. Sprinkle the top with parmesan cheese.

Cover with foil and bake in the oven for 30 minutes until potato is tender, then remove foil and cook for a further 5-10 minutes until the top is lightly golden. Garnish with extra chopped chives.