Carrot Potato and Onion Gratin
Elevate comfort food to gourmet status with this rich and creamy Carrot Potato and Onion Gratin, a perfect side dish for any occasion. This delightful recipe layers thinly sliced carrots, potatoes, and onions, which are infused with a velvety garlic and thyme cream sauce and topped with a golden crust of Gruyère cheese and buttery breadcrumbs. The marriage of earthy root vegetables, warming nutmeg, and nutty cheese creates a depth of flavor that transforms simple ingredients into something sensational. Ready in just under 90 minutes and ideal for serving six, this gratin is as perfect for weeknight dinners as it is for holiday feasts. Whether you’re looking for an indulgent vegetarian dish or a hearty accompaniment to roast meats, this recipe is sure to impress both family and guests alike.
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Recipe Information
Ingredients
- 4 medium Carrots
- 4 medium Potatoes
- 2 medium Onions
- 1.5 cups Heavy Cream
- 0.5 cups Whole Milk
- 1.5 cups Grated Gruyère or Cheddar Cheese
- 2 cloves Garlic Cloves
- 2 tablespoons Unsalted Butter
- 0.5 cups Breadcrumbs
- 1 teaspoon Fresh Thyme Leaves
- 0.25 teaspoons Nutmeg
- 1.5 teaspoons Salt
- 0.5 teaspoons Black Pepper
Instructions
Preheat your oven to 375°F (190°C).
Thinly slice the carrots, potatoes, and onions using a sharp knife or a mandoline. Aim for slices about 1/8-inch thick for even cooking.
Mince the garlic cloves finely and set aside.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, 1 teaspoon of salt, 1/4 teaspoon of black pepper, thyme leaves, and nutmeg. Heat gently, stirring occasionally, until the mixture is warm, but do not let it boil. Remove from heat and set aside.
Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
Layer the vegetables in the prepared dish: Start with a layer of potatoes, followed by carrots, and then onions. Repeat until all vegetables are used, ending with a potato layer on top.
Pour the warm cream mixture evenly over the layered vegetables, allowing it to seep through the layers.
Sprinkle 1 cup of grated cheese evenly over the top layer of potatoes.
In a small bowl, mix the breadcrumbs with the remaining 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and the remaining 0.5 cup of cheese. Melt the remaining 1 tablespoon of butter and drizzle it into the breadcrumb mixture, stirring to combine.
Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake uncovered for an additional 20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork.
Let the gratin cool for 5–10 minutes before serving. Garnish with additional fresh thyme leaves, if desired.
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.8 g | 265% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 45.0 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1645 mg | 127% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5852 mg | 125% | |
*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.
