Potato/Carrot Gratin

By Kevin • September 27, 2009 • 0 Comments

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Author Notes: I originally made this recipe about 20 years ago based on a recipe from a magazine. I didn't keep the recipe, but I've been making (and modifying) it ever since. - Kevin

Serves 4

1 pound small waxy potatoes, slice into 1/4" rounds
2 md. carrots, peeled and sliced 1/4" rounds
6 ounces gruyere, shredded
6 tablespoons minced fresh rosemary and parsley
6 tablespoons chicken stock
Salt and pepper to taste

Heat oven to 350F. Butter a small baking dish (about 8 inches in diameter.
Cook potatoes and carrots in boiling, salted water until bust tender.
Arrange a layer of potatoes and carrots in the baking dish, sprinkle lightly with salt and pepper, sprinkle with a tablespoon of herbs, sprinkle with a third of the cheese. Repeat for two more layers. Add chicken broth.
Cover tightly with foil and bake for 15 minutes. Remove foil and cook another 15 minutes.