Per serving: 349 Kcal
650g potatoes, washed and diced, no need to peel
110g low-fat spreadable or squeezy cheese
1 chicken stock cube dissolved in 200ml boiling water
low-calorie cooking spray
1 small red onion, peeled and diced
350g leeks, trimmed, washed and thinly sliced
350g bacon medallions, diced
2 tsp garlic granules
1tsp mustard powder
80g reduced-fat Cheddar
sea salt and freshly ground black pepper
Preheat the oven to 220C (fan 200C/gas mark 7).
Put the diced potatoes into a pan of water and bring to the boil on the hob. Turn the heat down and simmer until they are cooked through, but be careful not to overcook them; they still need to hold their shape well. This should take about 15 minutes. When they are cooked, remove them from the heat and drain.
Spray a frying pan with low-calorie cooking spray, then sauté the onion and leeks over a medium heat for three to four minutes, until they start to soften. Add the bacon, one teaspoon of garlic granules and the mustard powder. Continue to cook for around 10 minutes. Add the spinach and cook until it has lightly wilted.
Pour in the stock and cook for two minutes. Stir in the spreadable cheese, then remove the pan from the heat. Make a well in the centre of the mixture and add the quark. To prevent the quark from splitting, work from the centre out until fully combined. Season with salt and pepper to taste.
If your frying pan isn’t suitable for the oven, transfer the mixture to an ovenproof dish. Sprinkle half the cheese over the top evenly, then cover with the cooked potato. Sprinkle the remaining garlic granules over the top, season then cook in the oven for 15 minutes.
Sprinkle the remaining cheese over the top and return to the oven for another 15 minutes until the cheese has melted and started to colour. Remove from the oven and serve. The recipe can also be frozen once cooled.