Carrot and Potato Gratin
Elevate your side dish game with this irresistible Carrot and Potato Gratin, a creamy, cheesy delight that's perfect for cozy dinners or special occasions. Thinly sliced layers of tender carrots and potatoes are bathed in a rich garlic-infused cream, then topped with a decadent blend of Gruyère and Parmesan cheeses. A hint of fresh thyme adds aromatic depth, while the golden, bubbly crust ensures a tantalizing finish. Easy to prepare and baked to perfection, this gratin is the ultimate comfort food, combining earthy vegetables with indulgent flavors. Serve it alongside roasted meats or enjoy it as a sumptuous vegetarian centerpiece—either way, it’s sure to be a crowd-pleaser! Keywords: carrot and potato gratin, creamy vegetable side dish, cheesy gratin recipe, comfort food, easy baked casserole.
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Recipe Information
Ingredients
- 4 medium carrots
- 4 medium potatoes
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons butter
- 2 cloves garlic
- 1 cup grated Gruyère cheese
- 0.5 cup grated Parmesan cheese
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 teaspoon fresh thyme
- 1 teaspoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or olive oil.
Peel the carrots and potatoes, and slice them thinly into rounds about 1/8 inch thick using a sharp knife or mandolin slicer.
Peel and mince the garlic cloves. Set aside.
In a medium saucepan over medium heat, combine the heavy cream, milk, minced garlic, salt, black pepper, and fresh thyme. Heat gently until warm but not boiling, stirring occasionally.
Spread a layer of potato slices evenly at the bottom of the prepared baking dish. Follow with a layer of carrot slices.
Pour a small amount of the cream mixture over the vegetable layer, making sure it is evenly distributed.
Sprinkle a portion of the Gruyère cheese over the layer. Repeat layering the potatoes, carrots, cream mixture, and cheese until all ingredients are used, finishing with a top layer of cheese. Reserve the Parmesan cheese for the top layer.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil, sprinkle the Parmesan cheese over the top, and drizzle lightly with olive oil for extra browning.
Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the top is golden and bubbly, and a knife slides easily through the vegetables.
Let the gratin cool for 5-10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
3565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.0 g | 323% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 728 mg | 243% | |
| Sodium | 5684 mg | 247% | |
| Total Carbohydrate | 209.2 g | 76% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 34.5 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1976 mg | 152% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5632 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
