Ingredients

Potatoes 6 large baking potatoes 1/3 cup (75 mL) butter 1 1/2 cups (375 mL) shredded Swiss cheese 1/3 cup (75 mL) grated Parmesan cheese 1/2 cup (125 mL) whipping cream 2 tbsp (25 mL) chopped fresh chives or green onion Kosher salt and freshly ground pepper to taste Vegetables 1 tbsp (15 mL) vegetable oil 2 tbsp (25 mL) butter 1 medium onion, sliced 8 oz (250 g) mushrooms, sliced 2 cups (500 mL) sliced zucchini 1 red pepper, diced 2 cups (500 mL) diced fennel 2 cups (500 mL) thinly sliced cauliflower florets 1 tsp (5 mL) chopped garlic 1/4 cup (50 mL) chopped fresh parsley 2 tbsp (25 mL) chopped fresh basil 1/4 cup (50 mL) chopped chives Topping 1 cup (250 mL) fresh bread crumbs 1 tbsp (15 mL) finely chopped parsley 3 tbsp (45 mL) melted butter

Description

Just In Time For Thanksgiving, This Excellent Dish Combines Potatoes And Vegetables In A Tasty M?lange. You Can Assemble The Dish Ahead Of Time And Bake When Needed.

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