PER SERVING (1/4th of recipe, about 1 cup): 208 calories, 3.5g fat, 665mg sodium, 33.5g carbs, 3g fiber, 10g sugars, 8g protein -- PointsPlus® value 5*
Classic spuds and (unexpected!) turnips team up in this dish, where they're smothered with cheesy goodness, HG-style. Mmmmm...
1 medium-sized russet potato (about 12 oz.)
1 medium-sized turnip (about 12 oz.)
1 cup fat-free sour cream
1/2 cup cheddar cheese condensed soup
1/4 cup fat-free milk
4 wedges The Laughing Cow Light Creamy Swiss cheese
1 tsp. chopped garlic
1/4 tsp. salt, or more to taste
1/4 tsp. black pepper, or more to taste
1/2 cup chopped scallions, divided
Preheat oven to 350 degrees. Spray a deep square baking pan (about 9" X 9") with nonstick spray and set aside.
Peel potato and turnip, and thinly slice both into half-moon-shaped slices. Place in a bowl and toss gently to mix. Set aside.
In a large microwave-safe bowl, combine sour cream, soup, milk, and cheese wedges, breaking cheese wedges into pieces as you add them. Add garlic, salt, and pepper. Mix well. Cover and microwave for 2 minutes, or until hot. Whisk until uniform in texture. Add 1/4 cup scallions and stir. Set aside.
Place 1/3rd of the potato and turnip slices in an even layer along the bottom of the baking pan. Top with 1/3rd of the cheese mixture, about 2/3 cup.
Repeat the layering step twice, for a total of 3 potato-turnip layers and 3 cheese-mixture layers.
Bake in the oven until potatoes and turnips are tender, 60 - 70 minutes. Sprinkle with remaining 1/4 cup scallions. If you like, season to taste with additional salt and pepper. Enjoy!
MAKES 4 SERVINGS