Potato and carrot timbales

I am inordinately pleased when I create something and it moves from my imagination to the dinner plate. This timbale fits the bill today. I must tell you that the photo is courtesy of a free share site called Photobucket. My timbales had some orange layers - carrot julienne. As molds I use old tuna cans, the sort that allow you to remove both ends. On another occasion, and if I were making more than two timbales at a time, I might use a muffin pan. Timbale is French-ish for a drum - hence the shape. The layering, baking and the cheese can result in a marvelous texture and flavor. In this case I brought those qualities to the party. Amazing, ain't I?

Potato/carrot timbales (2 servings)
2 potatoes (3 inch diameter)
1/2 cup fine julienne of carrot
2 tbs butter
gruyere, cheddar or the cheese you like
parmesan cheese
salt and pepper to taste

Poke a few slits in the potatoes and microwave them for about 3 minutes. They should be nearly cooked through. Let them cool, then slice thinner than 1/4 inch.

Nuke the carrots for 60-90 seconds until tender but still firm.

Rub butter all over the insides of two ring molds. Layer the timbale thus: potato slices, carrot, bits of butter, gruyere. Repeat, making at least three layers. Press the layers down with the bottom of a jar or drinking glass. Top generously with parmesan cheese.