Bake
Carrot and Potato Gratin with Parmesan and Thyme
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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.
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