He’s a real spud

I love a potato gratin with a steak, it’s warming and delicious and reminds me of living in Paris growing up. But with cream, cheese and butter it’s very rich and not very forgiving on the hips so I needed to find a suitable healthier alternative. Don’t get me wrong these are still not healthy but they are a little kinder to your waistline and if served in small individual portions to ensure you don’t overeat they are a perfectly delicious side dish! This recipe makes 2 portions.


  • ½ Cup low-fat Greek yoghurt
  • 2/3 Cup warm water
  • 1 Minced garlic clove
  • 2 Large potatoes
  • 1 Teaspoon garlic granules
  • ¼ Teaspoon salt and pepper
  • ½ Teaspoon dried crushed thyme leaves
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • ½ Cup mature cheddar


1. Preheat the oven to Fan 185 degrees C

2. Slice the potatoes to approx. 1cm thickness

3. In a bowl mix the water and yoghurt until combined

4. Boil a pan with water and salt and add sliced potatoes, let boil for 9 minutes

5. In a pan melt the butter and add flour, slowly whisking together for 1 minute

6. Slowly pout the yoghurt mixture into the pan with butter and flour, whisking as it pours in

7. Add garlic, thyme and seasoning to butter and let bubble while stirring until the sauce becomes fragrant and thicker

8. Drain potatoes and in small ramekins fill the bottom with slices of potato then pour some of creamy mixture over the top and repeat until you reach the top of the ramekin

9. Grate mature cheddar over the top of each ramekin and bake for 26 minutes

10. Finally enjoy!

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