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Prep Time Cook Time Yields
20 Mins 55 Mins Serves 6

Ingredients

  • 2 pkg (320 g each) P’tit Québec Four Cheese, shredded
  • 3 tbsp (45 mL) olive oil, divided
  • 1 1/2 lb (750 g) sweet potatoes, thinly sliced
  • 1 lb (500 g) celery root, thinly sliced
  • 4 large carrots, thinly sliced
  • 2 tbsp (30 mL) finely chopped fresh thyme
  • 2 cloves garlic, minced
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 tbsp (15 mL) all-purpose flour
  • 1/2 cup (125 mL) sodium-reduced chicken broth
  • 1/2 cup (125 mL) 3.25% homogenized milk
  • 2 tbsp (30 mL) each finely chopped fresh parsley and chives

Directions

  1. Preheat oven to 400˚F (200˚C). Grease 13- x 9-inch (3 L) baking dish with 2 tbsp (30 mL) oil. Toss together sweet potatoes, celery root, carrots, thyme, garlic, salt and pepper.
  2. Arrange one-quarter of the root vegetable mixture in prepared baking dish. Layer one-quarter of the cheese over top. Repeat layers three more times.
  3. Whisk together flour with 1/4 cup (60 mL) broth until smooth; whisk in remaining broth and milk. Pour over casserole; press to distribute liquid evenly. Drizzle with remaining oil.
  4. Cover with foil; bake for 40 to 45 minutes or until vegetables are tender. Remove foil; bake for 15 to 20 minutes or until most of the liquid is absorbed. Let stand for 10 minutes before serving. Sprinkle with parsley and chives.

Tips:

  • Substitute 5% light cream for milk if desired.
  • Substitute rosemary or savoury for thyme if desired.