Vegetable Spring Vegetable Gratin

Schmitty 09-09-99 12:08 PM pt (US)

Spring Vegetable Gratin

1 bunch leeks (about 1 pound) root ends trimmed and tops cut so about 2 inches green remain.
1 pound carrots (about 7 medium), peeled
1 1/2 pounds red-skinned potatoes, scrubbed and sliced very thin (5 1/2 cups)
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
6 ounces part-skim Jarlsberg cheese shredded (1 1/2 cups)

Heat oven to 375 degrees and grease 13 x 9 x 2 inch or shallow 3 quart baking dish.

Cut leeks lengthwise in quarters, then in 2 inch pieces.

Rinse in a colander under cold running water, removing any grit between leaves; pat
dry with paper towels.

Using a vegetable peeler, pare carrots lengthwise in long thin strips or place cut to fit horizontally in tube of food processor and thinly slice.

Arrange potato slices overlapping in prepared dish.

Top with 1/3 of garlic, salt, pepper and cheese, then all carrot strips and 1/2 remaining garlic, salt, pepper and cheese.

Top with leeks, then remaining garlic, salt and pepper, (reserve cheese) .

Cover tightly with foil.

Bake 1 hour or until vegetables are tender when pierced.

Uncover, sprinkle with remaining cheese and bake 10 minutes longer until cheese melts.

Serves 8.

Note: If slicing potatoes ahead, cover with water to prevent discoloring

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