SCALLOPED POTATOES: This dish has 237 cals. per serving, 6 g. of fat, 3 g. of saturated fat, and 23 mg. of cholesterol.
Serves 8. prep. time 40 min. bake time 1 1/4 hr.
The pureed cauliflower is creamy and replaces the heavy cream.
Zucchini take the place of some of the starchy potatoes.
Ingredients

• cooking spray
• a head cauliflower/cut into florets
• 1 onion/half chopped and half sliced
• 1 cup 2% milk
• 1 cup grated parmesan cheese
• 2 tbs. flour
• salt and pepper to taste
• 1/4 cup whole wheat breadcrumbs
• 2 lbs. yellow-fleshed potatoes, peeled and thinly sliced crosswise
• 11/4 lbs.zucchini, sliced lengthwise

1. Preheat the oven to 400 degrees. Spray a 3 qt. baking dish with cooking spray. Cook the cauliflower til tender, 8 mins, in a large pot of boiling water. Drain.

2. Puree the cauliflower, chopped onion, milk, flour, and half of the parmesan in a blender. Season to taste with salt and pepper. In a small bowl combine the rest of the parmesan with the breadcrumbs.

3. Spread half of the puree in the bottom of the baking dish. Top with half of the potatoes and then half of the zucchini. Sprinkle with half of the sliced onions and half of the remaining parmesan. Repeat with the remaining potatoes, zucchini, sliced onions, parmesan, and puree (the puree is on top). Cover with foil and bake 45 min. Remove foil and bake about 30 minutes or until golden brown. Let cool for ten minutes and serve.