Scalloped Potato Treat
2 large tomatoes, diced 9about 1 1/2 cups)
1 teaspoon dried mixed herbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
5 medium Desiree potatoes (750g), peeled and thinly sliced
1 large egg, lightly beaten
1 cup skim milk
1 can (375ml) low fat evaporated milk
4 teaspoons reduced fat margarine spread
1. Preheat oven to 180C. combine tomatoes, mixed herbs, salt, pepper and nutmeg in a small bowl. Mix well. Reserve 1/4 cup.
2. Spray a 25cm round cake tin with vegetable oil cooking spray. Place one quarter of potatoes in an even layer in prepared tin. Sprinkle one third of tomato mixture over. Repeat layers of potatoes and tomato mixture, ending with a layer of potatoes. Sprinkle reserved tomato mixture on top.
Combine egg with skim milk and evaporated milk in a mixing bowl. Mix well. Pour milk mixture over potatoes. Dot top with margarine.
4. Bake potatoes until tender and golden on top, about 55 minutes. Serve immediately.
In a microwave safe dish, assemble recipe as directed. Cover and cook in microwave oven on High setting for 9 to 12 minutes. Stand 2 minutes, then serve.
Store tomatoes, stem side down, at room temperature, out of sunlight to preserve texture and taste. For the best flavour, do not store tomatoes in the refrigerator.
Dried mixed herbs are a useful standby to have in the pantry or cupboard. They are usually a mixture of marjoram, oregano, rosemary, savoury and thyme.