POTATO AND PARSNIP GRATIN (for four)
1 large red onion
2 tablespoons water
2 parsnips (about ½ pound)
2 small russet (baking) potatoes (about ¾ pound total)
1-1/4 cups low-fat (1%) milk
¾ cup chicken broth
1-1/2 tablespoons all-purpose flour
a pinch freshly grated nutmeg
1. Halve onion lengthwise and cut crosswise into ¼ inch thick slices. In a large saucepan, cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated.
2. Preheat oven to 425*.
3. Peel parsnips and potatoes. Grate parsnips coarsely and cut potatoes crosswise into 1/8 inch thick slices. In a bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg and salt to taste and simmer, stirring frequently, 1 minute.
4. Pour vegetable mixture carefully into a shallow 1-1/2 quart baking dish and bake in the lower third of oven 45 minutes, or until top is golden brown and scalloped potatoes are tender when pierced with a knife.