Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 small cauliflower
- 1 1/2 lb. potatoes
- 1 C. plain Greek yogurt
- 1/4 C. canned milk
- 1/8 tsp. freshly grated nutmeg
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. onion powder
- 1/4 tsp. celery salt
- 2 cloves garlic, minced
- 1 tsp. Dijon mustard
- 1/2 tsp. Frank's Red Hot sauce
- 6 Tb. grated Parmesan cheese
- Topping
- 1/2 C. course bread crumbs
- 2 tsp. olive oil
- 2 Tb. Parmesan cheese
Direcciones
- Preheat oven to 350.
- Slice cauliflower and potatoes in to thin slices, making sure the cauliflower slices are slightly thicker.
- In a bowl, whisk together yogurt, milk and remaining ingredients, except Parmesan. Set aside.
- Layer 1/3 of potatoes and 1/3 third of cauliflower slightly overlapping, in a greased dish. Pour 1/3 of yogurt mixture over. Sprinkle with 2 Tb. Parmesan. Repeat layering 1/3 of potatoes, cauliflower and 2 Tb. cheese two more times.
- Bake uncovered until potatoes are tender, about one hour.
- Combine topping ingredients. Sprinkle over casserole and broil until topping is browned and crispy, about three minutes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 6 servings | |
| Calories 147 | |
| Calories from Fat 47 | 32% |
| Total Fat 5.3g | 7% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 245mg | 10% |
| Potassium 512mg | 15% |
| Total Carbs 18.98g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.7g | 2% |
| Protein 6.5g | 10% |
