Carrot Potato and Onion Gratin

READY IN: 1hr 15mins
Recipe by josamky1063

A Different Type of Gratin.

Top Review by Marianne E.

I made this using a mandolin on thinnest slice, according to the recipe only substituting chicken broth. I felt it could use more seasoning. I thought I used plenty of salt, maybe not enough pepper. Perhaps thyme would be good. It wasn't nearly done in 55 minutes. Next time I will cook for an hour before removing the foil and adding the cheese.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F Generously butter a medium-size gratin dish.
  2. Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish.
  3. Add a layer of half the onions and then half the carrots.
  4. Dot with 2 tablespoons of the butter and season well with salt and pepper.
  5. Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 tablespoons of butter and season with salt and pepper. Pour in the stock.
  6. Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Uncover and sprinkle with the cheese.
  7. Bake 10 minutes longer, until the cheese is golden brown. Serve very hot.
  8. Makes 6 to 8 servings.

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