Potato and vegetable au gratin with MEVGAL Yogurt

70 minutes

Difficulty

Serves 6

Are you looking for a healthy but tasty alternative way of cooking your potatoes and vegetables? Well you just found it! With refreshing yogurt!

Ingredients

500g MEVGAL yogurt

50 g grated MEVGAL feta

4 medium potatoes, cut into thick rounds

15-20 whole cherry tomatoes

½ yellow pepper and ½ orange pepper, cut into strips

2 spring onions, finely chopped

2 cloves garlic, minced

1 tsp mint, finely chopped

Olive oil

Salt

Pepper

Instructions

For the potatoes: choose from 4 different cooking methods: frying (drain on kitchen paper afterwards so they are not too oily), baking (in the oven on greaseproof paper greased with a little oil), boiling, or steaming. Whichever method is used the potatoes should not be overcooked so that they hold their shape.

Set the potatoes aside. Put a little oil in a frying pan and cook the tomatoes, peppers, spring onions, garlic and mint for approximately 5 minutes until softened.

Put a layer of potatoes in the bottom of a Pyrex dish, season with salt and pepper and top with a layer of 2-3 Tbsp yogurt and we add a layer of peppers. Repeat with another layer of potatoes, yogurt and peppers and finish with a layer of feta cheese.

Bake in a hot oven at 180 degrees C for 25’, then sprinkle with the Parmesan and bake for approximately 10’ more. Leave to rest and firm up for at least 10’ before serving.

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