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Alsatian Gratin Of Roots (Lacto)

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      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
           Vegetable
      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
           Cheese instead)
 
  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.
  
  Source: Sunset Magazine. November, 1991  "Vegetables, pilaf, wild
  rice".
  
  Posted by SANDY BETH - WINONAPL  to the
  Fatfree Digest [Volume 15 Issue 15] Feb. 15, 1995.
  
  Individual recipes copyrighted by originator. FATFREE Recipe
  collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  
  1.80á
 
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