norgeskog
Washing Up
Yeah, another of KItchen of Light cookbook recipes by Andreas Viestad. I grew up with a similar dish, only they did not have cheese on them.
POTATEO GRATIN WITH PARSNIPS AND RUTABAGA, serves 6
2-1/2 lbs russet potatoes, peeled and cut into 1/4 inch slices
1 lb parsnips, peeled and cut into 1/4 inch slices
1 lb rutabaga peeled an cut into 1/4 inch slices
2 bay leaves, preferably fresh, cut into 4 pieces
2-3 garlic cloves, cut lengthwise in half
2 cups whole milk
1 cup heavy cream (whipping)
1/2 tsp freshly grated nutmeg
1 tsp salt
freshly ground black pepper to taste
1 cup grated melting cheese, such as Gruyere
Preheat oven to 300F. Put potatoes, parsnips, and rutabaga into a baking dish and toss to mix, insert the bay leaves adn garlic throughout the vegetables. In a small bowl combine the milk and cream. Season with nutmeg and salt and pepper to taste. Mix in half the cheese adn pour over the vegetables. Bake for 1 hour. Sprinkle with the rest of the cheese and turn the heat up to 350F and bake for 15-20 minutes until the cheese is nice and brown and the vegetables are tender. Garnish with sprig of parsley.
POTATEO GRATIN WITH PARSNIPS AND RUTABAGA, serves 6
2-1/2 lbs russet potatoes, peeled and cut into 1/4 inch slices
1 lb parsnips, peeled and cut into 1/4 inch slices
1 lb rutabaga peeled an cut into 1/4 inch slices
2 bay leaves, preferably fresh, cut into 4 pieces
2-3 garlic cloves, cut lengthwise in half
2 cups whole milk
1 cup heavy cream (whipping)
1/2 tsp freshly grated nutmeg
1 tsp salt
freshly ground black pepper to taste
1 cup grated melting cheese, such as Gruyere
Preheat oven to 300F. Put potatoes, parsnips, and rutabaga into a baking dish and toss to mix, insert the bay leaves adn garlic throughout the vegetables. In a small bowl combine the milk and cream. Season with nutmeg and salt and pepper to taste. Mix in half the cheese adn pour over the vegetables. Bake for 1 hour. Sprinkle with the rest of the cheese and turn the heat up to 350F and bake for 15-20 minutes until the cheese is nice and brown and the vegetables are tender. Garnish with sprig of parsley.
