Carrot and Potato Gratin. Last-Minute Recipes for Your Passover Seder. Sign up for our Nosher recipe newsletter! With Passover comes lots of cleaning, matzah eating, and potato peeling.

Dice potatoes into cubes and cut the carrots into slices. Put the potatoes and carrots in a pan of water, cover with water and season with salt, pepper, caraway seeds and nutmeg. An absolutely delicious gratin from Bon Appetite. You can have Carrot and Potato Gratin using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Carrot and Potato Gratin

1. It's 2 of onions, sliced (not diced).
2. You need 5 of potatoes, sliced thin.
3. You need 4 of carrots, sliced thin.
4. Prepare 6 of garlic cloves, minced.
5. You need 1.5 tbsp of butter.
6. Prepare to taste of Salt and pepper,.
7. It's 1.5 cups of heavy cream.
8. You need to taste of Dried thyme,.
9. It's 1 tbsp of corn starch.
10. It's 3/4 cup of shredded parm cheese.
11. Prepare 1 cup of mixed shredded cheese (I used cheddar/mozz mix).
12. You need 1/2 cup of bread crumbs.

Stir in the garlic, carrots, potatoes, onion, and celery root and bring to a boil. The best potatoes to use for au gratin potatoes are russets; they have the most starch and make the creamiest How to make Potatoes Au Gratin. Begin by slicing the potatoes as thinly and uniformly as possible. I did everything as recipe directs except used thinly sliced carrots instead of potatoes.

Carrot and Potato Gratin step by step

1. Melt butter in pan and caramelize onions, add garlic in the last 5 min of cooking.. salt and pepper.
2. In a bowl, mix the cream, parm cheese, corn starch,salt, pepper and thyme to taste.
3. Layer potatoes and carrots, top with half the carmelized onions, pour half the liquid mixture, then top with shredded cheese. Continue this until all ingredients are used..
4. Top with last bit of shredded cheese and bread crumbs. Place foil on top and bake in 400°F oven for about 45-min to 1 hour or until potatoes are tender. Remove foil in the last 10 min of cooking to brown the top..

This is the perfect dish to serve with green salad leaves,or a perfect accompaniment to fish or meat. Add the sliced potato and halved baby carrots and bring to the boil. Pat potatoes dry with paper towels. Arrange half the potato slices in single layer over bottom of prepared casserole, overlapping slightly. Add all carrot slices, overlapping slightly.