Step 1

Preheat oven to 200°C. Spray a 1.5-1itre (6-cup) rectangular ovenproof dish with the extra light olive oil spray.

Step 2

Slice the potatoes thinly. Combine the yoghurt, sour cream, milk and mustard in a small mixing bowl. Spoon 2 tablespoons of the yoghurt mixture over the bottom of the baking dish.

Step 3

Arrange 1/5 of the sliced potatoes over the yoghurt. Season with a pinch of salt, pepper and nutmeg and top with another 2 tablespoons of the yoghurt mixture. Continue to layer the potatoes, salt, pepper, nutmeg, and yoghurt mixture, adding a garlic slice from time to time to form 5 layers. Finish with a layer of the remaining yoghurt mixture.

Step 4

Bake in preheated oven for 1 1/2 hours or until the liquid is absorbed, the potatoes are tender and the top is golden. Cover with foil if the potatoes begin to brown too quickly.