Author Notes
Potatoes and carrots sliced thin and topped with breadcrumbs, gruyere, swiss and goat cheese. Baked until the top is crispy and delicious. —Vicky | Things I Made Today
Ingredients
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2/3 cup
heavy cream
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2/3 cup
chicken stock
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1 1/2 tablespoons
fresh thyme sprigs
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1 teaspoon
Kosher salt
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freshly ground black pepper
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1/2 pound
large carrots, peeled, then sliced on the diagonal to 1/8 inch thickness on the mandolin
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1 pound
ruset potatoes, peeled, then sliced to 1/8 thickness on the mandolin
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butter
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3
garlic cloves, minced
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1/2 cup
gruyere, shredded
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1/2 cup
swiss, shredded
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2 ounces
goat cheese, crumbled
Directions
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Preheat oven to 425F.
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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.
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In a small bowl, mix together garlic and shallots. Set aside.
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In another small bowl, mix together gruyere and swiss cheese. Set aside.
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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 ½ 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.
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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.
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