Layered Potato & Fresh Vegetables Casserole

Directions

Position the rack in the center of the oven and preheat the oven to 350℉ (180℃).

Peel and thinly slice the potatoes.

Add the potato slices in a bowl, cover with cool water and set aside.

Melt the butter or heat the olive oil in a large skillet over medium heat.

Stir in the shallots, carrot, zucchini and peas.

Cook, stirring often, until softened, 2 to 4 minutes.

Stir in the garlic, thyme, salt, pepper and mace.

Mix well to warm through. Remove from the heat.

Layer the potatoes and vegetable mixture in a 10-cup gratin or 9-by-13-inch baking dish by first blotting some potato slices on a paper towel, then layering them across the bottom of the dish.

Spread evenly some of the vegetable over the slices, then blot dry more slices and arrange as another layer.

Keep layering the casserole, like a lasagna, ending with a layer of potato slices.

Mix together the broth and cream in a large bowl, and whisk well.

Pour over the baking dish.

Bake, uncovered, basting occasionally, until it is golden and most of the liquid has been absorbed, about 2 hours.

Cool slightly and serve warm.