Instead of using just potatoes in this casserole, we've cut the carbs by using a trio of potato, turnip, and sweet potato slices.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. For sauce: In a medium saucepan, cook onion in a small amount of boiling water over medium heat for 3 to 5 minutes or until tender. Drain; return to pan. In a screw-top jar, combine milk, flour and pepper; cover and shake until well mixed. Add milk mixture to saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in rosemary.

  • Meanwhile, in a 2-quart microwave-safe baking dish, combine potatoes, turnip and 1/4 cup water. Cover with vented plastic wrap. Microwave on 100% power (high) about 8 minutes or just until vegetables are tender. Carefully drain in a colander.

  • In the same 2-quart baking dish, layer half of the ham, half of the potato mixture and half of the sauce. Repeat layers. Sprinkle with paprika. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

Nutrition Facts

1 serving
120 calories; protein 10g; carbohydrates 17g; dietary fiber 2g; fat 2g; saturated fat 1g; cholesterol 17mg; sodium 466mg.

1 lean protein, 1 starch