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1
Thoroughly wash and scrub the potatoes and cut them into thin slices.
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2
Add the potato slices to a non-stick pan, (one that will fit easily under the grill), pour in the milk, gently bring to the boil, then reduce the heat and and simmer for 10-12 minutes, or until the potato slices are just cooked but still firm.
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3
Drain the potato slices thoroughly and reserve the milk in a jug or bowl.
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4
Peel, crush and finely chop the garlic.
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5
Layer the drained potato slices in the pan.
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6
Put the yoghurt in a bowl, season to taste, add the nutmeg and garlic and slowly stir in the reserved milk (see notes below).
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7
Pour the yoghurt mixture over the potato slices, cook over a gentle heat for 15 minutes, or until the potatoes are cooked through.
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8
Preheat the grill, remove the pan from the heat, sprinkle the cheese over the potatoes and grill the potatoes in the pan for 2-3 minutes, or until golden-brown on top.
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9
Serve topped with parsley with a tomato salad drizzled with balsamic vinaigrette and grilled fish or chicken.
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10
Chef's Notes: It is important to add the warm milk to the yoghurt very slowly. If the milk is too hot or is added too quickly, the yoghurt will start to curdle. Although I have said it is okay to use low-fat milk, unless you've found a low-fat or reduced-fat cheese which actually has some flavour, I don't recommend using either of these. The ones I have tried have always been horribly bland, virtually tasteless in fact. I haven't tried this option in this particular recipe, but sometimes 50% of a low-fat cheese and 50% parmesan can be a good compromise (in this recipe, 50g of each instead of the 100g Cheddar). In view of the fat content in this dish, personally I'd prefer to simply opt for making it occasionally and enjoying it - without low-fat compromises!
