Easiest Way to Prepare Yummy Carrot and Potato Gratin

Carrot and Potato Gratin. bring large pot of salted water to boil. In a large bowl, combine all ingredients. Warm the stock with the second garlic clove and the sprig of thyme in a small saucepan over low heat.

Add the lemon zest and season with salt and freshly ground black. Layer potatoes and carrots in a shallow ovenproof dish, dot with butter and season. In a bowl, blend crème fraîche, cream, capers, lemon peel and juice. 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. Prepare 5 of potatoes, sliced thin.
3. It's 4 of carrots, sliced thin.
4. You need 6 of garlic cloves, minced.
5. It's 1.5 tbsp of butter.
6. Prepare to taste of Salt and pepper,.
7. It's 1.5 cups of heavy cream.
8. Prepare to taste of Dried thyme,.
9. Prepare 1 tbsp of corn starch.
10. You need 3/4 cup of shredded parm cheese.
11. It's 1 cup of mixed shredded cheese (I used cheddar/mozz mix).
12. Prepare 1/2 cup of bread crumbs.

Meanwhile, heat olive oil in a frying pan and stir-fry breadcrumbs with garlic until crisp. Celery Root, Carrot, and Potato Gratin This simple, comforting root vegetable gratin is perfumed with fragrant thyme and bay leaves before being baked with a bubbly Gruyère crust. Pour the cheese sauce over the potatoes, carrots, and mushrooms. Cover the dish with a sheet of aluminum foil and place in oven.

Carrot and Potato Gratin step by step

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..

Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. Pour a third of the cream mixture over the potatoes. Next, shingle half the carrots and parsnips in alternating rows. Potatoes and Carrots Au Gratin Potatoes and Carrots Au Gratin. Rating: Unrated Be the first to rate & review!