Author Notes
This makes a great vegetarian entree, or a very savory side dish. Try not to think about the calories contained in this dish...it makes it so much easier to enjoy that way! This does take a decent amount of time in the oven, but the first bake time can be done the night before. Just start the recipe back up with the tin foil off for a quicker option. Other vegetables can be swapped in for the rutabaga, such as butternut squash or turnips. —AmandaE
Ingredients
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3
baking potatoes
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1
large sweet potato
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1
large onion, diced
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1
large red pepper, cut into thin strips
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4 cups
bachemel sauce
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1/2 cup
rutabaga
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2 cups
Harvati cheese
Directions
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Preheat oven to 375
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Cut all of the the potatoes and rutabagas into 1/4in thick circles
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Layer the potato slices on the bottom of a medium sized casserole dish. Add 1 cup of the sauce and 1/3 of the red peppers and onion. Add 1/2 cup of the cheese. Repeat with the sweet potatoes, overlapping the edges of the rings before adding the peppers, onion, and sauce. Add 1/2 cup of the cheese. Repeat the layering with the rutabaga, adding the last of the onions, and red pepper and another cup of the white sauce with 1/2 cup of the cheese. Top with the remaining potatoes and one last cup of white sauce and the last of the shredded cheese.
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Cover with tin foil and bake for an hour and 35minutes. Remove the tin foil and bake for an additional 45minutes, the cheese should be bubbling and brown around the edges.
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