Author Notes
My good friend Patti aka InPatsKitchen gave me a recipe for her "Best Ever Scalloped Potatoes" years ago. At our house rutabaga and parsnips are a favorite. When thinking about the contest this week I thought of the yummy scalloped potatoes and decided to try putting a medley together. The result was well received!
This could easily be made vegan by using vegetable stock and a non dairy margarine. —GiGi26
Ingredients
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2
medium potatoes peeled and thinly sliced
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1
large onion sliced very thin and rings separated
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1
small rutabaga peeled and thinly sliced
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2
parsnips peeled and thinly sliced
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2
carrots peeled and thinly sliced
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2 tablespoons
Butter
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2 tablespoons
Wondra Flour
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1 1/2 cups
Boiling Chicken Stock
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Salt and Pepper to taste
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Paprika for color
Directions
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In a well greased 2 quart casserole layer, rutabaga, onion, carrots, onion, parsnips, onion, potato, lightly salt and pepper between each layer. Repeat layering ending with potatoes on top.
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Melt butter in a sauce pan over medium heat, stir in flour until well blended. Whisk in stock and stir constantly until the mixture is boiling and thickens.
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Pour over casserole and sprinkle with paprika.
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Bake uncovered at 350 degrees for 90 minutes or until the vegetables are tender and the top is golden brown.
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