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Cheesy potato bake

Serves 2

Calorie Count 300kcal; fat content 7g per serving

500g/ 1lb waxy potatoes, peeled and cut into 5mm / ¼ inch slices
50g/2oz reduced-fat Cheddar cheese, grated

For the tomato sauce
1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 tablespoon tomato puree
425g/14oz can tomatoes in juice
125g/4oz button mushrooms, sliced
salt and freshly ground black pepper

Boil a kettle or half-fill a saucepan with water for the potatoes and bring to the boil. Cook the potatoes in the boiling water until tender enough for you to insert a knife point into them - they need to be tender but not mushy. Drain well. Meanwhile, make the tomato sauce. Heat the oil in a saucepan, add the onion and garlic and cook gently for about 7 minutes, until softened but not browned. Add the tomato puree and the canned tomatoes with their juice, breaking them up with a spoon, and then add the mushrooms. Cook, uncovered, for about 15 minutes, until the liquid has evaporated. Season to taste with salt and pepper. Arrange half the potato slices in a shallow heatproof dish that will fit under the grill. Spoon the tomato sauce over the potatoes and sprinkle with half the cheese. Then arrange the remaining potatoes in a layer on top, followed by the rest of the cheese. Place under a preheated grill and cook for 5 minutes, or until the cheese is golden brown and the mixture is heated right through. Serve hot.

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