Cheese, Potato And Carrot Casserole
Preparation Time: 15 minutes
Cooking Time: 1 hour
4 medium-sized potatoes, sliced thinly
2 large carrots, sliced thinly
4 oz. Swiss, Jarlsberg, or Gruyere cheese
1/4 tsp. Ground nutmeg
1 Tbsp. Butter
1 cup stock
Fresh ground pepper to taste
Preheat oven to 350F. Place 1/3 of the potatoes and carrots into an 8-inch-square baking dish. Sprinkle with 1/3 of the cheese, pepper, and nutmeg. Dot with 1/3 of the butter. Arrange 2 more layers the same way.
Bring stock to a boil. Add enough hot stock to the baking dish to come up to the level of the vegetables. Bake casserole for 1 hour, or until vegetables are tender and top is brown. Add more stock during baking if mixture seems too dry.
Source: Gerras, ed., Rodale's Basic Natural Cookbook.