Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| British measurements | |
| 1 pounds | Potatoes; peeled |
| 1 pounds | Swede; peeled (rutabagas??) |
| 1 pounds | Leeks |
| 8 fluid ounce | Single (light) cream |
| 4 fluid ounce | Single malt scotch whiskey |
| 8 ounces | Smoked cheese; grated |
| 1 teaspoon | Nutmeg |
| 1 | Spring onion; chopped |
| 3 | Shallots; chopped |
| Salt & pepper to taste | |
| Paprika to garnish |
Lightly grease a large casserole or pie dish. Parboil the potatoes and swede for ten minutes, remove from heat and drain. Slice potatoes ¼-inch thick and cut swede into ½-inch squares. Slice leeks ¼-inch thick. Mix cream and whiskey together and pour a little of the mixture into the dish. Sprinkle with some of the smoked cheese, nutmeg, spring onion, shallots and seasoning. Mix together. Then place a layer of potatoes, leeks and swede in the dish, and sprinkle with more of the smoked cheese, nutmeg, spring onion, shallots, seasoning and cream mixture. Continue layering until the ingredients are used up, finishing with potatoes. Bake at 325øF / 160øC / gas 3 for one hour. When ready to serve, top with paprika.
"Scotch Whiskey Recipes"
by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair