Potatoes Elizabeth

Total Time: 47 mins Preparation Time: 15 mins Cook Time: 32 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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.