Alsatian Gratin of Roots (Lacto)

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.

Yields:	10 servings
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	Preparation	5 minutes
	Cooking	95 minutes
	Ready In	100 minutes

Ingredients

3	large	onions	finely chopped
1	pound	carrots	about 4 large, chopped
3	cups	vegetable stock	or beef or chicken stock
3	pounds	potatoes	about 6 large
1	pound	rutabaga	(2 medium)
1/2	cup	parsley leaves	minced fresh
1	x	nutmeg	to taste
3/4	cup	jarlsberg cheese

Directions

In a 5 to 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 cooking spray 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

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