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Add a photoServings: 6
Ingredients
- 2 1/4 lbs. baking potatoes, peeled and sliced thinly
- 1 1/2 lbs. carrots, peeled and sliced thinly
- 6 ounce. Gruyere or possibly Comte cheese, shredded
- 1 c. chicken stock or possibly broth
- 1/4 c. unsalted butter
- Salt and pepper
Directions
- Place the sliced carrots and potatoes in a large pot of boiling water (salted) and cover and let simmer for 5 min. Drain the vegetables well.
- In a 9x13 baking dish, place 1/4 of the vegetables, spreading proportionately in the bottom of the dish. Add in 1/2 of the shredded cheese. Repeat the layers of vegetables and cheese, adding salt and pepper after each layer.
- Pour the 1 c. of chicken stock over the top layer. Top with the 1/4 c. of butter, cut into several pcs. Cover the dish and bake for 1 hour in a 375 degree oven. Bake uncovered for an additional 10 min or possibly so, to give the top layer a crusty finish. Let sit for another ten min before serving. Serves eight.
- Just one side not: Being pressed for time, I could not locate either of the two cheeses mentioned in the recipe, so I substituted Gouda instead. Any mild tasting cheese would probably suit this dish just fine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 327 | |
| Calories from Fat 151 | 46% |
| Total Fat 17.24g | 22% |
| Saturated Fat 10.31g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 236mg | 10% |
| Potassium 917mg | 26% |
| Total Carbs 32.22g | 9% |
| Dietary Fiber 5.8g | 19% |
| Sugars 5.89g | 4% |
| Protein 12.44g | 20% |
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