No pictures again, because it didn't last that long. I take it as a compliment, and as a need to take pictures before I tell people it's ready.
Anyway, here's what I did:
Butter a 13 x 9 in baking dish. Use a piece of bread and tear the buttered remains up to make breadcrumbs; mix it with five crumbled saltines.
Slice up four potatoes very thin-- if you have a mandolin or one of those box graters that can do narrow slices, definitely do that; I only have a moderately sharp knife, and that takes forever and left me with a blister where the edge of the handle hits my first finger. Keep the slices in water until you're ready so they won't go gross.
Slice up carrots the same way. I used one of those monster carrots, and it equaled about two or three good sized normal carrots.
Finely chop 1 red pepper, 1 stalk of celery and it's leaves, 1 onion, and 4 cloves of garlic.
Grate 1/3 of a block of sharp cheddar and mix it with an equal amount of parmesan-- shaky-cheese is fine.
Open a carton of potato-leek soup and one of veggie broth.
Heat the oven to 450 or 475 (mine runs cold, so I did 475).
Get layering! Like so:
- Layer of potatoes topped with salt and pepper
- Layer of carrots
- Layer of mixed veg and garlic
- Layer of cheese, topped with salt, pepper, thyme, rosemary
- Repeat. Mine repeated another whole time, and then a third layer of potatoes to cover the top.
- Mix half the broth with all the potato-leek soup and pour it over the layered veg.
- Top with the bread and more salt, pepper, thyme and rosemary. Butter if you want.
Cover with foil and cook on a cookie sheet to catch drippings for 45 to 50 minutes. Remove the foil and cook until the veggies are all uniformly soft. Let it sit for ten minutes until it stops boiling and sets up a little, then dig in! Even when lava-hot, it's really yummy and has a texture something like the inside of a pot pie.
Let It Be Sunday, 141!
2 days ago