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Potato and Carrot Gratin

Contributed By: Lynda, MI | See all of Lynda's recipes
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  8 Servings
This family favorite recipe is especially good served with roast. It is particularly easy to make if you use a food processor to grate the cheese and slice the vegetables. This two-in-one dish is always the first to get eaten at any dinner party
2 1/2 lbs baking potatoes, peeled, thinly sliced
1 1/4 lbs carrots, thinly sliced
1 medium onion, thinly sliced
1 T unsalted butter, for sautéing onion
1 t salt
Freshly ground pepper
6 oz Comté or Gruyère cheese, shredded
1/2 cup low sodium chicken broth
1/2 cup cream
Butter, to prepare dish
1/4 cup unsalted butter to top gratin
Potato and Carrot Gratin Recipe at
Preheat oven to 375° F. Generously butter a gratin dish, equivalent in size to a 9 x 13 baking dish. Bring a large pot of water to a boil. Add sliced potatoes and carrots. Cover and cook for 5 minutes. Drain well. Meanwhile, sauté onion just until tender and beginning to turn golden.

Arrange 1/4 of par-cooked vegetables in prepared gratin dish, first the potatoes and carrots, then the onion. Sprinkle with 1/4 t salt and a generous amount of freshly ground black pepper. Sprinkle one quarter of the grated cheese over mixture. Repeat layering with vegetables, salt & pepper and cheese. Pour chicken stock and cream over vegetables. Cover and bake until liquid is absorbed and vegetables are tender, about one hour. Uncover, and bake for approximately another 10 minutes, until top is golden brown. Remove from oven and let stand for about 10 minutes before serving.

Date Added: 12/17/2010
Spotlight Recipe Review See all 2 reviews »

Rating: 3
by: June Reviewed: 06/26/2013
Butter use
The recipe now says to use the butter as a topping of the grain.
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