Golden Potato and Carrot Gratin
Recipe from Ladies' Home Journal

The potatoes and carrots are layered and then topped with a cream sauce to make this rich side-dish casserole.


Golden Potato and Carrot Gratin

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Servings: 8 to 10 servings
Prep Time: 30 mins
Total Time: 1 hr 50 mins
Related Categories: Scalloped Potatoes
 
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Ingredients
  •  
    Butter, for dish
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  • 2/3  cup
    heavy cream
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  • 2/3  cup
    low-sodium chicken broth
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  • 1/2  teaspoon
    kosher salt
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  • 1/4  teaspoon
    freshly ground pepper
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  • 1/4  teaspoon
    nutmeg
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  • 2  pounds
    Yukon Gold potatoes, peeled and thinly sliced crosswise
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  • 4  teaspoons
    fresh thyme leaves, coarsely chopped
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  • 2  cups (8 ounces)
    grated Gruyere
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  • 5  large (1 pound)
    carrots, peeled and thinly sliced crosswise
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Directions
1.
Butter the inside of a 2-3/4-to 3-quart baking dish. In a small bowl, stir together cream, broth, salt, pepper and nutmeg; set aside.
2.
In prepared dish, arrange one-third of potato slices, overlapping slightly. Sprinkle with 3/4 teaspoon thyme and 1/4 cup cheese. Repeat with carrot slices, thyme and cheese. Layer two more times, using both potatoes and carrots on top layer.
3.
Heat oven to 350F and place rack in center. Stir cream mixture; evenly pour over gratin. Cover with foil. Bake until bubbling and vegetables just start to soften, about 40 minutes. Remove foil. Sprinkle top with remaining thyme and cheese. Bake, uncovered, until golden, 30 minutes more. Remove from oven and let stand 10 minutes before serving.
Nutrition information
Calories 285, Total Fat 17 g, Saturated Fat 10.5 g, Cholesterol 59 mg, Sodium 294 mg, Carbohydrate 22 g, Fiber 3 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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