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!


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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