For this recipe, use Bothwell’s Smoked Gouda cheese. This decadent cheese is cold smoked with maple and hickory woods, providing a beautiful combination of sweet and smoky flavours.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 350°F. In saucepan over medium-low heat, heat cream with bay leaf and rosemary sprig until steaming, about 5 minutes; discard herbs. Stir in mustard and nutmeg; season with salt and pepper. Pour into large bowl; stir in vegetables, mixing well.
In 13- x 9-inch square baking dish, arrange layer of root vegetables over bottom, slightly overlapping slices; sprinkle with some of the cheese. Repeat layers until root vegetables are used up, and 1/2 cup of the cheese remains. Pour any leftover cream over top. Cover with foil; bake for 40 minutes. Remove foil; sprinkle with remaining 1/2 cup of the cheese. Bake for 12 minutes. Let cool for about 10 minutes before serving.
Nutritional facts Per serving: about
- Iron 1.6 mg
- Fibre 4 g
- Sodium 380 mg
- Sugars 4 g
- Protein 14 g
- Calories 525
- Total fat 38 g
- Cholesterol 125 mg
- Saturated fat 24 g
- Total carbohydrate 32 g
