 |
Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 4 |
|
Wer I a Paddie there be’d nae a flauw… And wer I the Dev'il what the hells' that to yaw? Ingredients:
1 3/4 lbs. of yukon gold potatoes unpeeled |
1 3/4 lbs. of turnips peeled |
2 – 3 cups of heavy cream |
2 cups of cantal cheese shredded |
2 cups of appenzeller cheese shredded |
1 cup of parmaggiano reggiano |
fresh thyme |
fresh parsley |
toasted caraway seeds optional |
salt, black pepper |
Directions:
1. Cut the potatoes and the t’neeps into half an inch slices
2. Take half a cup each of the Cantal and the Appenzell and mix them into the Parmesan along with the herbs chopped finely.
3. Using a deep casserole dish, start with a layer of the potatoes, then a little of the Cantal and Appenzell and next a spread of the turnips and again the cheeses. The caraway seeds go on top of the turnips. Wet each layer with the cream but do not drench it. Repeat the process thrice.
4. Cover with foil and bake at 325 for 1 1/2 - 2 hours. Uncover and bake at 450 for 20 minutes.
5. Evenly spread the parmesan cheese mixture over the very top and set beneath a salamander, or lacking such, beneath an oven broiler until browned and crisped.
|
|