Alsatian Gratin Of Roots (Lacto)
Last updated 6/12/2012 12:42:13 AM. Recipe ID 1188. Report a problem with this recipe.
Title: Alsatian gratin of roots (lacto)
Categories: Digest, Feb95
Yield: 10 Servings
3 lg Onions finely chopped
4 lg Carrots (1 lb) chopped
3 c Broth chicken, beef, or
3 lb Potatoes (about 6large)
1 lb (2 medium) rutabagas
1/2 c Minced fresh parsley
1 ea Nutmeg to taste
3/4 c Jarlsberg cheese (I used ff
In a 5-6 quart pan (I used a small roaster) cook onions and carrots
in 1/2 cup of broth until softened. Add to this the parsley.
Peel and thinly slice the potatoes and rutabagas. Arrange half of the
potato/rutabaga combo in the bottom of the pan (I sprayed with Pam
first). Top with half the onion/carrot mixture. Repeat with the other
half of the ingredients. Over the top, pour the rest of the broth.
Cover and bake for 1 1/2 hours in a 425 degree oven. Top with cheese
and sprinkle with nutmeg. Broil until cheese is browned.
Makes 10-12 servings
Comment: I wanted to share a recipe which I have been making this
winter for my family. It is a good cold weather dish. It makes
enough for a crowd ~ my family (2 adults and 3 teens) only eat about
half. This can be made ahead and chilled until ready to use.
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