Potato/Carrot Gratin

September 27, 2009
0 Ratings
  • Serves 4
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I originally made this recipe about 20 years ago based on a recipe from a magazine.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

What You'll Need
  • 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
  1. Heat oven to 350F. Butter a small baking dish (about 8 inches in diameter.
  2. Cook potatoes and carrots in boiling, salted water until bust tender.
  3. 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.
  4. Cover tightly with foil and bake for 15 minutes. Remove foil and cook another 15 minutes.
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