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Ingredientes
- 5 x cloves garlic
- 4 x mirlitons sliced 1/2", like half-moons
- 2 lb large carrots peeled cut on the bias into 1/4"-thick coins
- 1 x rutabagas peeled & sliced in 1/4" half-moons
- 2 lb Yukon Gold potatoes peeled, sliced 1/4"-thick half-moons
- Â Â White pepper
- 2Â 1/2 c. shredded Gruyere or possibly Fontina cheese
- 1/2 c. grated Parmesan cheese
- 1 pt whipping cream
- 1 c. bread crumbs
Direcciones
- Preheat the oven to 400 degrees.
- 1. Crush the garlic cloves, and use them to wipe the inside of a 12-by-8-inch glass baking dish. Throw away what's left of the garlic.
- 2. Layer the mirliton, carrot, rutabagas and potato slices like roofing tiles, overlapping a little, all the way across the bottom of the dish. Shake a little white pepper over the layer, then cover with a layer of the shredded and grated cheeses. Repeat the layers till all the vegetables and cheeses are used up.
- 3. Pour the whipping cream over all the vegetables. Cover with aluminum foil, and bake in the oven for an hour.
- 4. Remove the foil. Top the casserole with bread crumbs and return to the oven. Continue baking till the crust browns-about 30 min.
- 5. Remove from the oven and allow to rest and cold for at least fifteen min before serving.
- Kelly Says: I originally served this dish at one of my annual Christmas dinners for charity, and it was so well received which I've made it often since. It's a variation on the French classic gratin dauphinois, that I used to make for Thanksgiving. It fits right into which spot now.
