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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Potato, Sweet Potato & Rutabaga... so simple so good. I found this little gem at our local Kroger store recipe bar. If you're not comfortable with rutagagas, you can combine 1 1/2 cups of onion, turnips and carrots. Ingredients:
1 potato (peeled,thinley sliced) |
1 sweet potato (peeled, thinly sliced) |
1 1/2 cups vegetables (rutabaga,onion,turnip or carrot) |
1/2 cup chicken broth |
1/4 cup milk (or half and half) |
1 1/2 teaspoons cornstarch |
1/2 cup parmesan cheese |
Directions:
1. Prehead oven to 450 degrees.
2. In a large skillet arange potatoes and vegetables in overlapping layers,.
3. Pour broth over vegetables, season with salt & fresh ground pepper, bring to boiling over medium heat, reduce heat and simmer covered about 15 minute.
4. In a small bowl, stir together half and half & cornstarch, pour over vegetables, simmer until thickened; sprinkle with cheese.
5. Place skillet in oven, bake about 5 minute or until cheese is bubbly. Let cool before serving.
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