How to Cook Appetizing Carrot and Potato Gratin

Carrot and Potato Gratin. Warm the stock with the second garlic clove and the sprig of thyme in a small saucepan over low heat. bring large pot of salted water to boil. In a large bowl, combine all ingredients. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary.

Layer potatoes and carrots, top with half the carmelized onions, pour half the liquid mixture, then top with shredded cheese. Combine half the cheese and remaining ingredients. Heat the cream and milk in a medium sized saucepan over a low heat and bring to a simmer. You can cook Carrot and Potato Gratin using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Carrot and Potato Gratin

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

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. Peel onion and cut into small cubes.

Carrot and Potato Gratin instructions

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..

Butter shallow ovenproof dish, spread with onion and arrange potato and carrot slices on top, overlapping. Pour the cheese sauce over the potatoes, carrots, and mushrooms. Cover the dish with a sheet of aluminum foil and place in oven. Cook and stir until bubbly and slightly thickened. Remove from heat; stir in cheese until melted.