Healthier Scalloped Potatoes

OK I KNOW THIS IS A BAD PICTURE! BUT IT TASTES OH SO GOOD!

Recipe from Rachael Ray Mag March 2009

I cut the recipe in half and it was perfect for 3, with leftovers.

Ingredients

Cooking Spray

1/2 head of cauliflower, cut into florets

1/2 onion, half chopped and half thinly sliced

1/2 cup skim milk

1/2 cup grated Parmesan

1 T. flour

salt and pepper

1/4 cup whole wheat bread crumbs

1 lb. yellow fleshed potatoes, peeled and thinly sliced

3/4 lb. zucchini, sliced lengthwise

1. Preheat oven 400. Spray a 2 quart baking dish with cooking spray. In a large pot of boiling water, cook the cauliflower until tender, 8 min; drain.
2. Using a blender, puree the cauliflower, chopped onion, milk, 1/4 cup Parmesan, and the flour; season with salt and pepper. In a small bowl, combine 1 T. Parmesan with breadcrumbs.
3. Spread 1/3 cup cauliflower puree in the prepared baking dish. top with half the potatoes, then half the zucchini. Sprinkle with half each of sliced onions and Parmesan. Spread half the remaining cauliflower puree on top. Layer the remaining potatoes, zucchini, sliced onions, Parmesan, and cauliflower puree.Cover with foil and bake 45 min, then discard the foil. Sprinkle the breadcrumb mixture on top and bake until golden brown, about 30 min. Let cool 10 min. before serving.

The Verdict: I pulled it out early because the rest of dinner was ready and the potatoes were still hard. BOO! So we ate the zucchini during dinner and pooped the rest back in , and ate later for a snack. I really liked this alot, my hubby said it was a little bland, but that's because it wasn't drowning in cream and salt.