A delicious combination of sliced potatoes, melted cheese and fresh vegetables This recipe is courtesy of chef Antony Worrall Thompson.
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) or breadcrumbs
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