thepioneerwoman3.0
Carrot Gratin
Carrot au Gratin is a comforting springtime side dish of potatoes and carrots in a rich cream sauce topped with crispy golden gruyère and parmesan breadcrumbs.
👥 8 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●knife
- ●oven
- ●saucepan
- ●strainer
- ●whisk
- ●microwave
📝 Preparation Steps
1
Preheat the oven to 350˚F. Butter a 9-by-13-inch baking dish. Peel the carrots and potatoes, then cut the potatoes in half lengthwise. Using a mandoline or sharp knife, very thinly slice the carrots and potatoes (about 1/8 inch thick). Toss the vegetables together in a large bowl and set aside.
2
Warm the heavy cream, milk, thyme sprigs, garlic, and 2 tablespoons of the butter in a small saucepan over low heat until just simmering, 5 to ⏱️ 7 minutes. Strain through a fine-mesh strainer into a medium bowl and whisk in the flour, mustard, salt, and pepper.
3
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Add the breadcrumbs, parmesan, and chopped thyme, and season with salt and pepper to taste. Toss to coat.
4
Layer half of the vegetables in the prepared baking dish. Pour in half of the cream mixture and sprinkle evenly with half of the gruyère. Repeat with the remaining vegetables, cream mixture, and gruyère. Sprinkle with the parmesan breadcrumbs. Cover with foil and bake ⏱️ 35 minutes. Remove the foil and bake until golden brown and bubbling, 30 to 35 more minutes.
Nutrition Facts
calories
562 Calories
fat Content
40 g
fiber Content
5 g
sugar Content
10 g
sodium Content
747 mg
protein Content
18 g
trans Fat Content
1 g
cholesterol Content
122 mg
carbohydrate Content
30 g
saturated Fat Content
25 g
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