Easiest Way to Cook Yummy Carrot and Potato Gratin

Carrot and Potato Gratin. Warm the stock with the second garlic clove and the sprig of thyme in a small saucepan over low heat. Combine half the cheese and remaining ingredients. Stir in carrots, potatoes and parsley flakes.

Layer potatoes and carrots, top with half the carmelized onions, pour half the liquid mixture, then top with shredded cheese. Golden Potato and Carrot Gratin is a warm, cheesy dish, spiced with thyme and nutmeg. The rich flavors of the vegetables and spices mixed with the gooey cheese will draw you back for seconds, and most likely thirds. You can have Carrot and Potato Gratin using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Carrot and Potato Gratin

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

Mix so that all the vegetables and potatoes are seasoned with cream. Pour a third of the cream mixture over the potatoes. Next, shingle half the carrots and parsnips in alternating rows. In a greased casserole dish, arrange the sliced potatoes, carrots, and mushrooms overlapping.

Carrot and Potato Gratin instructions

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..

Season the vegetables with salt and pepper. In a small sauce pot over medium low heat, melt the butter. Once melted, add the flour and a pinch of salt. 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.