A lovely holiday dish - both Thanksgiving and Christmas.

• 3 large onions, finely chopped     
• 1 pound large carrots, chopped
• 3 cups chicken, beef, or vegetable stock
• 3 pounds potatoes (about 6 large)
• 1 pound rutabagas
• 1/2 cup minced fresh parsley
• 1 teaspoon nutmeg or to taste   
• 3/4 cups Jarlsberg cheese

Method

Preheat oven to 425° F.

In a Dutch oven or any heavy, deep pot such as what you use for pasta, cook onions and carrots in 1/2 cup of broth until softened.  Add parsley.

While this is cooking, peel and thinly slice the potatoes and rutabagas.  Mix together.  Lightly butter a roasting pan and arrange half the mixture in the bottom of the pan. Top with half the onion/carrot mixture. Repeat with the other half of the potato/rutabaga mixture.  Sprinkle on parsley. Pour remaining broth over all.

Cover and bake for 1 1/2 hours in a preheated 425° F oven.  When time is up, remove from oven and raise temperature to broil.  Top gratin with cheese and sprinkle with nutmeg.  Put under broiler on lowest setting and cook until cheese bubbles and browns.  

Serves: 10-12 servings

Contributor: Pat Ciesla   

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