November 21, 2012
[Photograph: Lauren Rothman]
Make ahead: This recipe is easily assembled in stages. One day before serving, prepare and roast all the vegetables for the filling, pack into containers, and refrigerate. Peel and cube the baking potatoes for the topping, place in a large bowl or container, add water to cover, and close container before storing in the refrigerator. The next day, create the sauce for the vegetables and prepare mashed potatoes, then complete the dish.
About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering
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