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26 Sep 2016 Not funeral potatoes

I can't come up with a name for this dish inspired by B's braces getting tightened and her love of "funeral potatoes" aka 'heart attack on a plate. '
This is basically a Scandinavian inspired twist on scalloped potatoes.  The root fruits (as they are called in Sweden) break up the monotony of just potatoes, adding some other flavor but not giving up too much of the creamy comfort of the original.

Give it a try when it's cold outside or you need a change from your usual potato dish.

Prepare:
4 medium red potatoes, sliced thin (leave skin on)
1 parsnip, peeled and sliced thin
1 golden beet, peeled and sliced thin
1 large leek, sliced thin
3 T of cold butter, cut into cubes
11/2 -2  cups of Havarti cheese - shredded or cut into thin strips

Place one half of each ingredient in a greased baking dish.
Sprinkle the layer with salt, pepper, and paprika
and pour 1/2 cup of milk over the top
Then make the second layer
and sprinkle the top with salt, pepper and paprika again
and pour another 1/2 cup of milk over the top.
Bake at 400ºF for 40 minutes until the top has a brown crust.

When I baked this with a meatloaf I was trying out, I baked it alongside it at 350ºF for just under an hour and it worked just fine.

I think any combination of root fruits will work in this dish so feel free to throw in a carrot, etc. if that's what you have.



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