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.
Servings 6
* 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.