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CATEGORY CUISINE TAG YIELD
Dairy Swiss 1 Servings

INGREDIENTS

5 T Butter
2 c Thinly sliced carrots
1 Shallot, minced
3/4 c Water
1 1/4 t Salt
2 Russet potatoes, peeled and
thinly sliced [about 6-7
cups] up to 3
Freshly ground pepper
1 c Swiss cheese
1 c Scalded milk

INSTRUCTIONS

This from the PBS  Northwest Cookbook  Preheat oven to 300*  In medium
heavy saucepan, melt 1 tbls butter over med-low heat.  Stir  in carrots
and shallot.  Add water and 1/4 tsp of the salt.  Cover  and simmer
15-20 minutes until liquid has evaporated and carrots are  just tender.
Butter large oven-proof casserole 2" deep.  Alternate layers of
potatoes and carrots with cheese and seasonings  and dots of butter.
Pour scalded milk over portaotes and carrots.  Top with layer of
cheese, dotted with butter.  Bake about 1 hour or until milk has
absorbed and beggies are tender  and browned on top.  Serves 6  Posted
to Recipe Archive - 24 November 96  Date: Sun, 24 Nov 96 7:21:04 EST
submitted by: jmckerr@island.net

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1983
Calories From Fat: 844
Total Fat: 96.1g
Cholesterol: 274.1mg
Sodium: 3481.5mg
Potassium: 5562.5mg
Carbohydrates: 226.9g
Fiber: 21.1g
Sugar: 20.4g
Protein: 64.2g


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