Potatoes Elizabeth

Recipe by Elizabeth H.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 47mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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