Easiest Way to Cook Yummy Carrot and Potato Gratin

Carrot and Potato Gratin. Combine half the cheese and remaining ingredients. For a lighter gratin that doesn't need to wait for winter, layer potatoes and carrots with parmesan and lots of fresh thyme and use chicken stock as your liquid. It's just as good at room temperature as it is hot, which makes it an unlikely but excellent picnic candidate.

The rich flavors of the vegetables and spices mixed with the gooey cheese will draw you back for seconds, and most likely thirds. Potato Gratin with Sweet Carrots Top with remaining potato slices, overlapping slightly. Season with remaining salt, pepper and basil. You can have Carrot and Potato Gratin using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Carrot and Potato Gratin

1. You need 2 of onions, sliced (not diced).
2. It's 5 of potatoes, sliced thin.
3. You need 4 of carrots, sliced thin.
4. Prepare 6 of garlic cloves, minced.
5. Prepare 1.5 tbsp of butter.
6. You need to taste of Salt and pepper,.
7. You need 1.5 cups of heavy cream.
8. You need to taste of Dried thyme,.
9. You need 1 tbsp of corn starch.
10. It's 3/4 cup of shredded parm cheese.
11. Prepare 1 cup of mixed shredded cheese (I used cheddar/mozz mix).
12. Prepare 1/2 cup of bread crumbs.

Add enough broth to come three-quarters of the way up vegetables. In a large bowl, combine all ingredients. In a large saucepan, heat the cream with the butter and bay leaves over medium-high. Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil.

Carrot and Potato Gratin step by step

1. Melt butter in pan and caramelize onions, add garlic in the last 5 min of cooking.. salt and pepper.
2. In a bowl, mix the cream, parm cheese, corn starch,salt, pepper and thyme to taste.
3. Layer potatoes and carrots, top with half the carmelized onions, pour half the liquid mixture, then top with shredded cheese. Continue this until all ingredients are used..
4. Top with last bit of shredded cheese and bread crumbs. Place foil on top and bake in 400°F oven for about 45-min to 1 hour or until potatoes are tender. Remove foil in the last 10 min of cooking to brown the top..

Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Stir in carrots, potatoes and parsley flakes. Sprinkle cereal mixture evenly over top. Grate feta finely and mix with broth.