Low-Fat Potato & Root Vegetable Gratin

Shared by: Dancer^

4 Points Per Serving

4 cups sliced potatoes, 1/4 inch thick

2 cups sliced turnips, rutabagas or parsnips,1/4 inch thick

1 cup chopped onion

1 tablespoon chopped garlic

1 tablespoon fresh sage

2 cups lowfat milk

1/4 cup flour

1/8 teaspoon salt

1/8 teaspooon pepper

4 ounces lowfat Parmesan cheese

Lightly spray a 12-inch baking dish with vegetable oil. Arrange 1/3 each of the potatoes, rutabagas or parsnips, and chopped onion in the dish. Sprinkle with salt, pepper, and 1/3 of the flour. Continue to layer vegetables, salt, pepper, and flour. Combine chopped garlic and sage with the milk and pour over vegetable mixture. Sprinkle with Parmesan cheese. Bake covered with foil for 30 minutes. Uncover and bake 10 minutes longer or until vegetables are tender when tested with a knife.

Makes 8 servings.

Per Serving: WW Points: 4 Calories...205...Fat...5.8 g...Carbs...28 g...Sodium...336 mg...Fiber...3.3 g