Recipe of Ultimate Carrot and Potato Gratin

Carrot and Potato Gratin Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

bring large pot of salted water to boil. Warm the stock with the second garlic clove and the sprig of thyme in a small saucepan over low heat.

Here is the best “Carrot and Potato Gratin” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Carrot and Potato Gratin

1. Take 2 of onions, sliced (not diced).
2. Prepare 5 of potatoes, sliced thin.
3. It’s 4 of carrots, sliced thin.
4. Prepare 6 of garlic cloves, minced.
5. It’s 1.5 tbsp of butter.
6. Take to taste of Salt and pepper,.
7. Make ready 1.5 cups of heavy cream.
8. You need to taste of Dried thyme,.
9. Take 1 tbsp of corn starch.
10. Make ready 3/4 cup of shredded parm cheese.
11. It’s 1 cup of mixed shredded cheese (I used cheddar/mozz mix).
12. It’s 1/2 cup of bread crumbs.

Season with remaining salt, pepper and basil.Add enough broth to come three-quarters of the way up vegetables.Potatoes and Carrots Au Gratin Potatoes and Carrots Au Gratin.Rating: Unrated Be the first to rate & review!

Carrot and Potato Gratin step by step

1. Melt butter in pan and caramelize onions, add garlic in the last 5 min of cooking.. salt and pepper.
2. In a bowl, mix the cream, parm cheese, corn starch,salt, pepper and thyme to taste.
3. Layer potatoes and carrots, top with half the carmelized onions, pour half the liquid mixture, then top with shredded cheese. Continue this until all ingredients are used..
4. Top with last bit of shredded cheese and bread crumbs. Place foil on top and bake in 400°F oven for about 45-min to 1 hour or until potatoes are tender. Remove foil in the last 10 min of cooking to brown the top..

Golden Potato and Carrot Gratin is a warm, cheesy dish, spiced with thyme and nutmeg.The rich flavors of the vegetables and spices mixed with the gooey cheese will draw you back for seconds, and most likely thirds.Top with remaining potato slices, overlapping slightly.

Give yourself a break and let your food processor thinly slice all the potatoes for this side dish recipe..Heat the cream and milk in a medium sized saucepan over a low heat and bring to a simmer.Add the lemon zest and season with salt and freshly ground black.Pour a third of the cream mixture over the potatoes.Next, shingle half the carrots and parsnips in alternating rows.