I hesitate to even call this cheesy potatoes any more, because potatoes are less than half the ingredients. Ah well.
This makes two 13x9x2 pans, so adjust if you want less. This recipe is pretty flexible to ingredients on-hand, so experiment with variations in the vegetables, the vegetable ratio, the amount of garlic and pepper, etc. Make sure you get good cheese and potatoes for best results.
- 1 turnip
- 1 rutabaga
- 1 parsnip
- 2 pounds yellow onions
- 4 pounds of potatoes
- 8 cloves of garlic
- 1/4 stick of butter
- 1 pint of half-n-half
- 2 pounds of sharp cheddar
- 1/2 pound of mozzarella
- 1/4 pound of pecorino (or some other hard sharp cheese)
- black pepper
- 1 cup of ham chunks (optional)
- Peel and cube the turnip, rutabaga, parsnip, onion, and potatoes. You can leave the skin on the potatoes if you like.
- Stir the vegetables up in a large container and add black pepper to taste.
- Slice the mozzarella and shred the pecorino.
- Peel, slice, and saute the garlic with the butter and a goodly amount of black pepper.
- Put the half-n-half in a large saucepan and warm it up on low. Do not boil it. When it is hot, begin adding chunks of cheddar and the pecorino until you have melted it all into the saucepan. Stir in the garlic/butter mixture.
- Put the vegetables into the pans. Add the ham.
- Pour the cheese sauce over the vegetables evenly.
- Cover with foil and bake at 350 for 75 minutes.
- Remove foil and place mozzarella slices on top
- Bake for 30 minutes uncovered (longer if you like them really browned)