 |
|
 |
|
|
Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Yield – Large Pyrex Dish 4 Large Yukon Gold potatoes (peeled) 1 Large Sweet Potato (peeled) 1 Large Zucchini 1 Large Carrot (peeled) 500 ml Whipping Cream 30 ml Fresh Garlic (chopped fine) Salt & Pepper
Method: - Slice potatoes, zucchini & carrot on a mandolin, thinly. - In a large bowl combine all ingredients – mixing & seasoning well. - Spray Pyrex dish - pour all ingredients into it, pushing out as far as possible. - Cover with foil and bake at 350ºF for about 1 – 1½ hours. Let rest before cutting.
Click here to go back to the recipe archive
Explore our menus > buffet > enhancements for your simcha Learn more about us |
Scalloped Potatoes and Root Vegetables
