Categories: Vegetables- Rutabaga

Ingredients

• 1 large baking potato, peeled and thinly sliced (10 oz.)
• 1 large sweet potato, peeled and thinly sliced (10 oz.)
• 1/2 cups sliced rutabaga, onion, turnip and/or carrot
• 1/2 cup chicken broth
• 1/4 cup fat-free or regular half-and-half
• 1/2 cup shredded Italian-style cheese blend

Directions

1. Preheat oven to 4350 degrees. in large ovenproof skillet arrange potatoes and vegetables in overlapping layers. Pour broth over vegetables. Season with salt and pepper to taste. Bring to boiling over medium-high heat; reduce heat and simmer, covered, 15 minutes or until the vegetables are nearly tender.

2. In small bowl stir together half-and-half and cornstarch. Pour over vegetables, simmer until thickened. Sprinkle with cheese and place skillet in oven; bake 5 minutes or until cheese is bubbly and golden. Remove; cool slightly before serving.

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