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alsatian-gratin recipe

Date:    Tue, 14 Feb 95 18:12:18 CST
 From:    SANDY BETH - WINONAPL (SANDRA_B@selco.lib.mn.us)
   I have been lurking on the list for a couple of months and enjoying
 the great recipes and advice.  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.
 Source:  Sunset Magazine.  November, 1991  "Vegetables, pilaf, wild rice"
 3 large onions (1 1/2 #) finely chopped
 4 large carrots (1#) chopped
 3 cups vegetable broth
 3 pounds of potatoes (about 6 large)
 1 pound (2 medium) rutabagas
 1/2 cup minced fresh parsley
 3/4 cup ff cheese
   In a 5-6 quart pan (I used a small roaster) cook onions and carrots in 1/2
 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 Pam 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 1 1/2 hours in a 425 degree oven.  Top with cheese
 and sprinkle with nutmeg.  Broil until cheese is browned.
 Makes 10-12 servings
 This can be made ahead and chilled until ready to use.
 kwlacto lacto