Carrot and Potato Gratin with Parmesan and Thyme

April 11, 2021
4 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

For a lighter gratin that doesn't need to wait for winter, layer potatoes and carrots with parmesan and lots of fresh thyme and use chicken stock as your liquid. It's just as good at room temperature as it is hot, which makes it an unlikely but excellent picnic candidate.

This recipe was developed in partnership with Le Cordon Bleu.Merrill Stubbs

What You'll Need
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Carrot and Potato Gratin with Parmesan and Thyme
  • 2 garlic cloves, peeled and crushed
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup chicken stock (homemade or low sodium)
  • 1 sprig of thyme, plus 3/4 teaspoon chopped thyme leaves
  • Kosher salt and freshly ground pepper, to taste
  • 4 extra-large carrots
  • 6 medium Yukon gold potatoes
  • 1 cup Parmesan, grated
  1. Heat the oven to 375 F° and rub the inside of a 3-quart baking dish with 1 of the garlic cloves and 1 tablespoon of the butter.
  2. Warm the stock with the second garlic clove and the sprig of thyme in a small saucepan over low heat.
  3. Peel the carrots and potatoes and slice them very thinly (1/16th inch), using a mandolin or a very sharp knife; cut the carrots on the diagonal so that they’re as close in size to the potatoes as possible. If you're using a knife, put the sliced potatoes in a bowl of cold water to keep them from browning as you work; then dry them on a kitchen towel before you layer them in the dish.
  4. Cover the bottom of the baking dish with a layer of alternating slices of potato and carrot; start at the edges and work your way towards the center of the dish, overlapping the slices. Season the vegetables with salt and pepper and sprinkle a third of the chopped thyme leaves and a third of the Parmesan evenly over them. Repeat with two more layers of potatoes, carrots, salt, pepper, thyme, and cheese. Take extra care with the top layer of vegetables—you want it to look nice, right?
  5. Scoop the garlic and thyme out of the stock and carefully pour it over the vegetables. Pour the melted butter evenly over the top and bake for about an hour, until the gratin is brown and bubbly and a sharp knife slides easily through the layers. If you’d like more browning, slide the gratin under the broiler for a minute or two, keeping a close eye on it. Let the gratin sit at room temperature for 5 to 10 minutes before serving.

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3 Reviews

Rona M. October 24, 2021
I made this as stated. I love the smooth texture of a dauphinoise and adding in carrots made a great change from my usual. The layering looked pretty too.
Mary T. July 9, 2019
I made this for company and it was so delicious. However, as an experienced cook, I was bewildered about slicing large carrots etc. etc. and all that layering. My large gratin pan would be too big for that kind of arrangement. So I used small potatoes (The Little Potato Company’s, terrific texture and flavor) and did not peel them. I chunked the peeled carrots and mixed up all the ingredients well, in the pan. Baked it a long time (75 minutes) It is the best potato dish I have had in years, and I had leftovers that reheated very well the next day. I highly recommend this to cooks who want a really impressive dish.
oregon C. October 3, 2018
This sounds perfect (make earlier in the day?) to accompany the beef tenderloin for an upcoming dinner party. To serve ten, would you recommend making two or can I just double recipe I’m a 9 x 13 pan? Thanks in advance.