Vegetable Casserole A` La Foremole

• unsalted butter, for the casserole dish
• 4 large potatoes, scrubbed sliced sliced
• 4 medium carrots, peeled and sliced
• 1 turnip or 1/2 rutabaga, peeled and diced
• 4 leeks, cleaned and sliced
• 1 cup (225 ml) vegetable stock
• salt and pepper, to taste
• 3/4 cup (175 ml) breadcrumbs, preferably whole wheat
• 2 cups (475 ml) or 4 oz (112 grm). grated sharp cheddar cheese

1. Preheat the oven to 350 degrees (175 C.).
2. Grease a large casserole dish wiith butter.
3. Arrange the vegetables in alternate layers in the dish, beginning and ending with potatoes.
4. Pour the stock over the vegetables and season with salt and pepper.
5. Cover with a lid or with foil and bake for 1 1/2 hours.
6. In a bowl, mix together the breadcrumbs and cheese and sprinkle them on top of the casserole.
7. Return the dish to the oven and bake, uncovered, until the topping is crisp and starting to brown, about 10 to 15 minutes.

unsalted butter, potatoes, carrots, leeks, vegetable stock, salt, breadcrumbs, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/0018DD (may not work)