A delicious combination of sliced potatoes, melted cheese and fresh vegetables.
This recipe is courtesy of chef Antony Worrall Thompson.
Ingredients
Serves 4-6
4 medium carrots, thinly sliced
55g (2oz) butter
2 cloves garlic, finely chopped
200g (7oz) Emmental, grated
2 leeks, washed and finely shredded
3 large potatoes, thinly sliced, do not wash
450g (1lb) pumpkin or butternut squash, peeled and thinly sliced
325g (12oz) Jerusalem artichoke, peeled and thinly sliced
300ml (½ pint) of milk
300ml (½ pint) of cream
1 bayleaf
Sprig of thyme
Grating of nutmeg
125g (41/2oz) Emmental (optional)
Achieving the perfect results
- Place the carrots in the bottom of a medium-sized baking dish. Add the butter and a pinch of the garlic.
- Layer the pumpkin over, and add a couple more knobs of butter, and a little more garlic. Repeat with the Jerusalem artichoke and finally the leeks and then potato.
- Mix together the milk, cream, bay leaf, sprig of thyme and grating of nutmeg then strain and pour over the vegetables.
- Sprinkle over the Emmental and place in a pre-heated oven 190°C/gas mark 5 for 1 hour and 15 mins or until cooked.