Potatoes and Carrots in Cream (Pommes de Terre et Carottes a la Creme)

1. 1

   Preheat broiler to high.

2. 2

   Trim carrots and scrape.

3. 3

   Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.

4. 4

   Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch.

5. 5

   As potatoes are sliced drop into cold water to prevent discoloration.

6. 6

   Drain.

7. 7

   There should be about 4 cups.

8. 8

   Bring milk, cream, salt, pepper and nutmeg to boil in skillet.

9. 9

   Add potatoes and carrots.

10. 10

    Stir.

11. 11

    Let simmer, stirring often, 25 minutes.

12. 12

    Turn potato and carrot mixture into baking dish.

13. 13

    Sprinkle with cheese and run under broiler until nicely browned on top.

14. 14

    Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.