INGREDIENTS:3 lbs. Russet potatoes, pre-peeled and sliced, ¼ in.
3 lbs. Yukon Gold potatoes, pre-peeled and sliced, ¼ in.
2 lbs. parsnips, pre-peeled and sliced, ¼ in.
2 lbs. carrots, pre-peeled and sliced, ¼ in.
3 cups flour, seasoned to taste with salt and pepper
4 cups asiago cheese, freshly grated
4 cups heavy creamDIRECTIONS:1. In a 2 in. hotel pan, layer in the following pattern: Russets (overlapping slices slightly), a dusting of seasoned flour, followed by a sprinkling of cheese; then parsnips, seasoned flour, cheese; camots, seasoned flour, cheese, Yukon Golds, seasoned flour, cheese. Repeat process until the pan is almost filled; finish with a layer of Russets.
2. Pour cream over The top and sprinkle with remaining cheese; cover with plastic and foil.
3. Bake for 1 hour at 350°F. Let stand at noom temperature for 20 minutes before serving.SERVINGS:24 servingsFrom:Recipe from Christa Collins, Exec. Chef, IBM, Beaverton, OR (Bon Appetit)
