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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Nice with roast meats for a change. Ingredients:
4 medium potatoes (about 500g) |
2 large carrots (about 250g) |
1/2 cup thinly sliced green onion |
1 cup light sour cream |
1 cup milk (skim is ok) |
1/3 cup plain yogurt |
1/8 teaspoon pepper |
1 1/3 cups grated sharp cheddar cheese |
1/2 teaspoon nutmeg |
2 tablespoons chopped fresh parsley (to garnish) |
Directions:
1. Preheat oven to 180c. Lightly spray a 28 x 16-cm shallow baking dish with spray oil.
2. Peel and coarsely grate potatoes and carrots. Place in a mixing bowl and add onions, sour cream, milk yoghurt, pepper and 1 cup of cheese.
3. Place the mixture in the prepared dish. Sprinkle with remaining cheese and nutmeg.
4. Cook for 40 minutes, until cooked and bubbling hot. Sprinkle with chopped parsley and serve.
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