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.
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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 (swede)
(2 medium) |
|
| ½ | cup |
parsley leaves
minced fresh |
|
| 1 | x |
nutmeg
to taste |
* |
| ¾ | cup |
jarlsberg cheese
|
* |
Directions
In a 5 to 6 quart pan (I used a small roaster) cook onions and carrots in ½ 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 1½ hours in a 425 degree oven. Top with cheese and sprinkle with nutmeg. Broil until cheese is browned.
Makes 10 to 12 servings
Nutrition Facts
Serving Size 346g (12.2 oz)Amount per Serving
Calories 1722% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 52mg
2%
Total Carbohydrate
13g
13%
Dietary Fiber 5g
22%
Sugars g
Protein
8g
Vitamin A 158%
•
Vitamin C 48%
Calcium 7%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
