Whisky?  Try it - gives a nice kick.

• 1 pound potatoes, peeled
• 1 pound turnips or rutabaga, peeled  (rutabagas??)
• 1 pound leeks, white part only
• 8 ounces light cream
• 4 ounces single malt scotch whiskey
• 8 ounces smoked cheese, grated
• 1 teaspoon nutmeg
• 1 spring onion, chopped
• 3 shallots, chopped
• Salt & freshly milled black pepper to taste
• Paprika for garnish

Method

Preheat oven to 325*F.  Lightly grease a large casserole.

Parboil potatoes and turnips (rutabagas) for ten minutes.  Remove from heat and drain.

Slice potatoes 1/4-inch thick and cut turnips (rutabaga) into 1/2-inch squares. Slice leek 1/4-inch thick. Mix cream and whiskey together and pour a little of the mixture into the casserole dish (you are lightly covering bottom). Sprinkle with some of the smoked cheese, nutmeg, spring onion, shallots and seasoning. Mix together.

Put a layer of potatoes, leeks and turnip in the dish, and sprinkle with more of the smoked cheese, nutmeg, spring onion, shallots, seasoning and cream mixture. Continue layering until the ingredients are used up, finishing with potatoes. Bake in preheated 325*F oven for one hour. When ready to serve, top with paprika.

 

Serves: 6 - 8

contributor: pat ciesla

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