Yield: 4 servings
|1¼ pounds||Evenly shaped potatoes about 2 1/2 inches; peeled|
|\N \N||; long|
|\N \N||A little butter|
|½ pint||Low fat natural yoghurt|
|1 teaspoon||Dijon mustard|
|2 teaspoons||Fresh chives; chopped|
|2 teaspoons||Fresh parsley; chopped|
|\N \N||Salt and pepper|
Pre heat the oven to 180C. Trim the potatoes so they are all the same size, then place in a pan with a little salt and cold water to cover. Bring to the boil and simmer for 5 minutes. Drain well.
Butter a casserole or souffl dish about 7 inches in diameter and 3 inches deep.
Arrange the potatoes in the dish so they are standing upright and packed in firmly so they cannot move.
Mix together the yoghurt, mustard, herbs, paprika, salt and pepper and pour over the potatoes. Sprinkle the cheese over the top.
Place in the oven and bake for 1 - 1¼ hours or until the potatoes are tender and the cheese is golden brown. Serve warm as an accompaniment to roast beef, grilled steak or smoked salmon.
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Carlton Food Network
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