Potato, Carrot & Cheese Gratin Recipe

Name: Potato, Carrot & Cheese Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup heavy cream; 2/3 cup chicken stock; 1 1/2 tablespoons fresh thyme sprigs; 1 teaspoon Kosher salt; freshly ground black pepper; 1/2 pound large carrots, peeled, then sliced on the diagonal to 1/8 inch thickness on the mandolin; 1 pound ruset potatoes, peeled, then sliced to 1/8 thickness on the mandolin; butter; 3 garlic cloves, minced; 1/2 cup gruyere, shredded; 1/2 cup swiss, shredded; 2 ounces goat cheese, crumbled

Servings: persons

2/3 cup heavy cream
2/3 cup chicken stock
1 1/2 tablespoons fresh thyme sprigs
1 teaspoon Kosher salt
freshly ground black pepper
1/2 pound large carrots, peeled, then sliced on the diagonal to 1/8 inch thickness on the mandolin
1 pound ruset potatoes, peeled, then sliced to 1/8 thickness on the mandolin
butter
3 garlic cloves, minced
1/2 cup gruyere, shredded
1/2 cup swiss, shredded
2 ounces goat cheese, crumbled

1
Preheat oven to 425F.
2
In a large bowl, combine cream, stock, thyme, salt, and a healthy pinch of black pepper. Stir in carrot and potato slices, and let sit for 5 minutes to soak. You can choose to split mixture in half and add potatoes to one and carrots to the other, but I found it easy to pick through it after the fact.
3
In a small bowl, mix together garlic and shallots. Set aside.
4
In another small bowl, mix together gruyere and swiss cheese. Set aside.
5
Generously grease the bottom of a 9 by 5 inch bread pan with butter. Pick up a small handful of potatoes and lay them in the bread pan with their edges on the diagonal. Next, layer a few pieces of carrot in the same manner. Sprinkle a bit of garlic and shallots on top, then a pinch of the cheese mixture. Repeat the process again, starting with potatoes, then carrots, then garlic/shallots, then cheese. Continue to work until all the vegetables have been used up and you've reached the other end of the bread pan. Pour about 1/2 of the remaining liquid from the potato/carrot bowl on top of the gratin. Top with any remaining gruyere/swiss cheese, then dollop goat cheese all over the top.
6
Bake gratin for 45-60 minutes, until the top has browned and the vegetables are fully cooked through. Let cool for 10 minutes before serving.

488

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 cup heavy cream, 2/3 cup chicken stock, 1 1/2 tablespoons fresh thyme sprigs, 1 teaspoon Kosher salt, and more.

Yes, Potato, Carrot & Cheese Gratin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Carrot & Cheese Gratin

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