Creamy Potato and Yoghurt Bake with Peppers recipe

Name: Creamy Potato and Yoghurt Bake with Peppers
Total time: 60 min
Yield: 4 servings
Cuisine: British
Ingredients: 900g Potatoes; 200g Mixed peppers; 200g Yoghurt; 120g Cheddar Cheese; 20g Butter; 2 tsp Herbs; 1 tsp Salt

A lighter vegetarian potato bake with mixed peppers, a tangy yoghurt sauce and a bubbling Cheddar finish. It is hearty enough for dinner but still fresh-tasting thanks to the yoghurt and herbs.

60 min · Medium · British Jump to method

Creamy Potato and Yoghurt Bake with Peppers

Ingredients

4 servings

900g Potatoes
200g Mixed peppers
200g Yoghurt
120g Cheddar Cheese
20g Butter
2 tsp Herbs
1 tsp Salt

Nutrition	Per serving
Calories	392 kcal
Protein	13.3 g
Carbohydrates	45.5 g
Fat	16.3 g
Saturated fat	9.5 g
Fibre	4.3 g
Sugar	4.7 g
Sodium	725 mg

Why this works

A filling, moderately energy-dense potato bake with useful protein and calcium, but fairly high in saturated fat and sodium from the cheese, butter and added salt.

Potassium from potatoes. Potatoes contribute potassium, which supports normal blood pressure and muscle function.

Calcium and protein. Cheddar and yoghurt provide calcium and protein, supporting bone health and satiety.

Sodium and saturated fat. The added salt and cheddar make this dish relatively high in sodium and saturated fat, so portion size matters.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Slice the potatoes thinly and boil for 5 minutes so they begin to soften, then drain.
Melt the butter in a pan, add the sliced mixed peppers and cook for 5 minutes until slightly softened.
Stir the yoghurt with salt and herbs, then toss with the potatoes and peppers.
Layer into a baking dish, top with Cheddar, and bake for 30–35 minutes until the potatoes are tender and the top is golden.

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