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Golden Potato and Carrot Gratin




Source of Recipe


Marge


List of Ingredients




Golden Potato and Carrot Gratin


Butter, for dish
2/3 cup heavy cream
2/3 cup low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon nutmeg
2 lbs Yukon Gold potatoes, peeled and thinly sliced crosswise
4 teaspoons fresh thyme leaves, coarsely chopped
2 cups (8 ounces) grated Gruyere
5 large (1 pound) carrots, peeled and thinly sliced crosswise

Recipe




Butter the inside of a 2-3/4-to 3-quart baking dish.
In a small bowl, stir together cream, broth, salt, pepper and nutmeg; set aside.

In prepared dish, arrange one-third of potato slices, overlapping slightly.

Sprinkle with 3/4 teaspoon thyme and 1/4 cup cheese.
Repeat with carrot slices, thyme and cheese. Layer two more times, using both potatoes and carrots on top layer.
Heat oven to 350F and place rack in center. Stir cream mixture; evenly pour over gratin. Cover with foil.
Bake until bubbling and vegetables just start to soften, about 40 minutes.

Remove foil.

Sprinkle top with remaining thyme and cheese.
Bake, uncovered, until golden, 30 minutes more.
Remove from oven and let stand 10 minutes before serving.