Vegetable Casserole a la Foremole

This recipe is adapted from The Redwall Cookbook by Brian Jacques. Robert and I fixed it last night and it was a yummy vegetarian dish. This was the first time I bought, cooked, or ate a turnip or leek, that I know of!

Serves 4

Ingredients:

Butter for the casserole dish (non-stick spray likely fine as well)
4 large potatoes, scrubbed and sliced
4 medium carrots, peeled and sliced (about 32 baby carrots)
1-2 turnips or 1/2 a rutabaga, peeled and sliced (we used 2 small turnips but would use more next time)
4 leeks, cleaned and sliced (not the leaves)
1 cup vegetable stock (prefer organic in a box)
salt and pepper to taste
3/4 cup breadcrumbs, preferably whole wheat (we like Panko)
1 cup (4 oz) grated sharp cheddar cheese

Directions:

Preheat the oven to 350. Grease large casserole with butter.
Arrange the vegetables in alternate layers in the dish, beginning and ending with potatoes.
Pour the stock over the vegetables and season with salt and pepper (and other herbs if desired).
Cover with a lid or foil and bake for 1 1/2 hours.
In a bowl, mix together the breadcrumbs and cheese and sprinkle them on top of the casserole.
Return the dish to the oven and bake, uncovered, until the topping is crisp and starting to brown, 10-15 more minutes.