1/2 cup chicken broth
1 1/2 tsp. cornstarch
1/4 cup fat-free or regular half-and-half
2 tbsp. grated Parmesan cheese
1 large baking potato, peeled and thinly sliced (10 oz.)
1 large sweet potato, peeled and thinly sliced (10 oz.)
1 1/2 cups sliced rutabaga, onion, turnip, and/or carrot

(Prep Time:10 minutes, Total Time:25 minutes)
1. In large skillet combine potatoes, vegetables and broth. Season with salt and pepper to taste. Bring to boiling over medium-high heat; reduce heat and simmer, covered, 15 minutes or until vegetables are nearly tender.

2. In small bowl stir together half-and-half and cornstarch. Pour over potatoes and simmer until thickened. Sprinkle with Parmesan just before serving.