Potatoes Elizabeth
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
748
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).