Potatoes Elizabeth

Potato lovers unite! This deliciously different recipe uses rutabaga to jazz up the spuds. Hearty but healthy and low-fat. Try this for Thanksgiving or a potluck! Tested at high altitude.

• Ready In: 47 mins
• Serves: 2-4

Ingredients

• 3  medium russet potatoes
• 1  small  rutabaga
• 1⁄2 medium onion
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons flour
• 1⁄2 cup  low-sodium low-fat chicken broth
• 1 (12 ounce) can  evaporated skim milk
•  salt
• 1⁄2 teaspoon ground black pepper
• 1  dash cayenne pepper (optional)
• 1⁄4 cup  freshly grated parmesan cheese

Directions

1. Peel potatoes and rutabaga and cut into 1/2" cubes.
2. Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes.
3. (Be careful not to overcook.) Drain.
4. (Reserve the cooking water and freeze for a delicious, nutritious soup base!) Begin preheating oven to 425F degrees (about 220C degrees).
5. In a small saucepan, melt margarine.
6. Whisk in flour and cook over medium-high heat for 30 seconds.
7. While whisking constantly, add chicken broth and milk.
8. Continue whisking until sauce comes to a boil.
9. Boil gently for 2 minutes.
10. Remove from heat.
11. Stir in salt and pepper.
12. Slice half an onion into wide rings.
13. Separate rings and add to potato/rutabaga mixture.
14. Toss well.
15. Place in casserole dish sprayed with non-stick cooking spray.
16. Sprinkle with cayenne pepper, if desired.
17. Pour sauce over all.
18. Sprinkle evenly with parmesan cheese.
19. Bake for 15 minutes, or until top begins to brown and sauce is bubbly.
20. Serves 2-4.
21. NOTE: Tested at high altitude.
22. You may need to reduce the amount of liquids and/or cooking times.