Vegetable Casserole a la Foremole Unsalted butter 4 large potatoes, scrubbed and diced 4 medium carrots, peeled and sliced 1 turnip or 1/2 rutabaga, peeled and sliced 4 leeks, cleaned and sliced 1 cup vegetable stock salt and pepper to taste 1 cup breadcrumbs 2 cups grated sharp cheddar cheese The original recipe called for making this in a casserole dish snd baking at 350* for 90 minutes. We decided to try it as a crockpot recipe instead. In addition to the turnip, we added 4 parsnips, peeled and sliced. We also had leftover Jerusalem artichokes, so we peeled those and tossed them in as well. Butter the sides of the crock pot. Arrange the root vegetables in alternating layers, starting and ending with potatoes. Pour the stock over the vegetables and season with salt and pepper. Cover with lid and cook on low for 8 hours. In a separate bowl, mix breadcrumbs and shredded cheese. We also added grated Ramano cheese. Dish the casserole in bowls and sprinkle the cheese on top of the veggies and nuked them on high for two minutes to melt the cheese. If you're baking this in an oven, sprinkle the cheese over the casserole and bake for another 10 minutes. Serve hot.