Parmesan Potatoes
- 6 small white potatoes cooked with skins on
- 1 cup 2 percent milk
- ½ cup vegetable broth
- 2 tablespoons cornstarch
- ½ cup Parmesan cheese
- salt and pepper to taste
- Slice cooked potatoes, skins on ½-inch thickness
- Combine milk, broth, cornstarch, salt, pepper in a medium saucepan. Bring to a boil over medium heat, stirring constantly.
- Cook until thickened. Remove from heat and add cheese.
- Layer potatoes and sauce in a casserole dish.
- Cover with foil and bake at 350 for about 30 minutes until thoroughly cooked and sauce has set.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/chicken-florentine-weekdaysupper/
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