Description
This came to me in an email from foodfit.com and it sounds too yummy to pass up. I am making a few changes (ie turkey ham instead of pork) and putting it here for safekeeping…
Ingredients
- Skim Milk
- Garlic Cloves
- Bay Leaf
- Ground Nutmeg
- Russet Potatoes
- Carrots
- Parsnips
- Turkey Ham
- Gruyere Cheese
- Plain Breadcrumbs
- Salt
- Fresh Ground Black Pepper
- Nonstick Cooking Spray
Instructions
- Preheat the oven to 350f
- In a medium saucepan, combine the milk, garlic, bay leaf, nutmeg, potatoes, carrots and parsnips and bring to a boil
- Turn the heat down so that the mixture simmers, season with salt and pepper and cook for 10 minutes
- Drain the vegetables over a bowl
- Retain 1 cup of the milk mixture and discard the bay leaf
- Spray a baking dish with nonstick spray and arrange half of the sliced vegetables in it
- Sprinkle the ham and half of the cheese over the vegetables
- Cover with the remaining vegetables
- Pour the reserved milk over the vegetables and sprinkle with the remaining cheese and breadcrumbs
- Cover loosely with foil and bake for 25 minutes
- Remove the foil and continue cooking until the cheese and bread crumbs begin to brown, about 20 minutes
- Let stand for 10 minutes before cutting into wedges and serving