INGREDIENTS:3 lbs. Russet potatoes, pre-peeled and sliced, ¼ in. 3 lbs. Yukon Gold potatoes, pre-peeled and sliced, ¼ in. 2 lbs. parsnips, pre-peeled and sliced, ¼ in. 2 lbs. carrots, pre-peeled and sliced, ¼ in. 3 cups flour, seasoned to taste with salt and pepper 4 cups asiago cheese, freshly grated 4 cups heavy creamDIRECTIONS:1. In a 2 in. hotel pan, layer in the following pattern: Russets (overlapping slices slightly), a dusting of seasoned flour, followed by a sprinkling of cheese; ...

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