| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 2 |
c |
Thinly sliced carrots |
| 1 |
|
Shallot, minced |
| 3/4 |
c |
Water |
| 1 1/4 |
ts |
Salt |
| 2 |
lg |
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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