Alsatian Gratin of Roots (Lacto)

• 3 large onions finely chopped
• 1 pound carrots about 4 large, chopped
• 3 cups vegetable stock or beef or chicken stock
• 3 pounds potatoes about 6 large
• 1 pound rutabaga (swede) (2 medium)
• 1/2 cup parsley leaves minced fresh
• 1 x nutmeg to taste
• 3/4 cup jarlsberg cheese

1. In a 5 to 6 quart pan (I used a small roaster) cook onions and carrots in 1/2 cup of broth until softened.
2. Add to this the parsley.
3. Peel and thinly slice the potatoes and rutabagas.
4. Arrange half of the potato/rutabaga combo in the bottom of the pan (I sprayed with cooking spray first).
5. Top with half the onion/carrot mixture.
6. Repeat with the other half of the ingredients.
7. Over the top, pour the rest of the broth.
8. Cover and bake for 1 1/2 hours in a 425 degree oven.
9. Top with cheese and sprinkle with nutmeg.
10. Broil until cheese is browned.
11. Makes 10 to 12 servings

onions, carrots, vegetable stock, potatoes, parsley, nutmeg, jarlsberg cheese

Taken from recipeland.com/recipe/v/alsatian-gratin-of-roots-lacto-3006 (may not work)