Potato and Carrot Gratin Diamonds

1. 1

   In a food processor fitted with the coarse grating disk grate the potatoes, peeled, and in a bowl toss them with 2 tablespoons of cornstarch.

2. 2

   In another bowl toss the carrots with the remaining 4 tablespoons cornstarch.

3. 3

   In a buttered 13- by 9-inch baking dish spread half the carrot mixture, add the potato mixture, spreading it evenly, and sprinkle the shallot over the potatoes.

4. 4

   Add the remaining carrot mixture, spreading it evenly, and tamp the mixture down with a rubber spatula.

5. 5

   In a bowl whisk together the cream, the milk, the eggs, and salt and pepper to taste, pour the mixture over the carrot mixture, and bake the gratin in the middle of a preheated 375F.

6. 6

   oven for 45 minutes, or until the vegetables are tender and golden.

7. 7

   Let the gratin cool and chill it, covered, overnight.

8. 8

   Cut the gratin into diamonds, transfer the diamonds to a buttered baking sheet, and heat them in a preheated 350F.

9. 9

   oven for 15 minutes, or until they are heated through.

* Per serving · 4 servings · Values may vary.

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