Potato Parsnip Bake
This low fat take on scalloped potatoes includes parsnips with potatoes, and low fat yogurt instead of cream, so it still is rich and delicious.
Place potatoes and parsnips in a bowl of cold water.
Preheat oven to 375 degrees F (190 degrees C).
Place garlic and cooking oil into a 2-quart baking dish; brush garlic and oil all over the inside of the dish.
Slice potatoes very thin using a mandolin slicer.
Layer 1/3 potato slices into the bottom of the prepared baking dish. Season with salt and black pepper. Sprinkle a few thyme leaves onto potato slices and a light dusting of cheese. Spoon about 3 tablespoons yogurt over cheese.
Thinly slice parsnips using a vegetable peeler; arrange 1/2 the parsnip slices in an even layer over the yogurt and season with salt and black pepper.
Repeat potato and parsnip layering process.
Pour broth over potato-parsnip layers about 3 tablespoons at a time. Shake dish gently to eliminate air bubbles. Gently spread remaining 2 tablespoons yogurt over the potatoes.
Sprinkle cayenne and remaining cheese over the top.
Bake in the center of the preheated oven until gratin is browned and a knife pierces layers easily, 45 minutes to 1 hour.
- Amount Per Serving
- Calories 186kcal
- Calories from Fat kcal
- % Daily Value *
- Total Fat 6.3g10%
- Saturated Fat 2.8g14%
- Trans Fat g
- Cholesterol 12mg4%
- Sodium 220mg10%
- Potassium 650mg19%
- Total Carbohydrate 26.1g9%
- Dietary Fiber 3.4g14%
- Sugars 5.1g
- Protein 7.3g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $1.32
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.