Carrot And Potato Au Gratin Recipes

CARROTS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
• In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
• Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
• Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

ROOT VEGETABLE GRATIN

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
• Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
• Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
• Cool for at least 10 minutes before slicing. Serve warm.

GOLDEN CARROT AND POTATO GRATIN

Steps:

• Butter the inside of a 2¾- 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 ¾ teaspoon thyme and ¼ cup cheese. Repeat with carrot slices, thyme and cheese. Layer two more times, using both potatoes and carrots on top layer.
• Heat oven to 350°F 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.

BAKED SWEET POTATO AND CARROT GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• In a large pan, heat 3 tablespoons of the olive oil over medium-high heat until hot. Add the onion and saute until translucent and tender, 3 to 5 minutes. In stages, add the spinach and cook until all of the spinach is incorporated and cooked through. Set aside.
• In a saucepot over medium-high heat, combine the cream cheese and vegetable stock, whisking to form a smooth mixture. Bring to a simmer, lower the heat to medium and simmer for 3 to 5 minutes. Add the yogurt and orange zest and whisk until incorporated, then remove from the heat. Add the spinach to the cream cheese mixture. Season with salt and pepper and fold together.
• Coat the inside of a 9-by-13-inch baking dish with the remaining olive oil. Place a thin layer of the spinach mixture on the bottom of the dish and sprinkle with a third of the sage. Place a layer of sweet potatoes on top of the spinach and season with salt and pepper. Top with a single layer of carrots, then a layer of the spinach mixture and some sage. Repeat the steps once more, finishing with a layer of the spinach mixture on top, followed by a sprinkle of sage.
• Cover the dish with aluminum foil and bake until the potatoes and carrots are tender, 1 hour and 20 minutes. Remove the foil, coat with the breadcrumbs and continue to bake until the breadcrumbs are golden brown, an additional 10 minutes. Let stand for 15 minutes before serving. When ready to serve, top with the pomegranate seeds.

POTATOES AND CARROTS AU GRATIN

Steps:

• In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.

CARROT AND POTATO GRATIN

Steps:

• Preheat oven to 375.
• butter 13x9x2 inch glass baking dish.
• bring large pot of salted water to boil. Add potatoes and carrots.
• Cover and cook for 5 minutes. Drain well.
• Arrange 1/4 cooked vegetables over bottom of dish. Sprinkle with 1/4 tsp salt and generous amount of pepper. Sprinkle 1/4 of cheese over. Repeat layering 3 more times with remaining ingredients.
• Pour broth over vegetables. Dot top with 1/4 cup butter.
• Cover and bake until broth is absorbed and vegetables are tender. About 1 hour.
• Uncover and bake until golden brown. about 10 minutes longer.
• Let stand 10 minutes before serving.

CARROT AND POTATO AU GRATIN

Steps:

• In 3-quart saucepan, melt margarine and olive oil over low heat. Remove 2 1/2 tablespoons and mix with KELLOGG'S CORN FLAKES cereal.
• Set aside for topping. Add onion and garlic to remaining margarine in pan.
• Cook, stirring frequently, until onion is softened but not browned.
• Stir flour, salt and pepper into onion mixture. Add milk and half-and-half, stirring until smooth. Increase heat to medium and cook until mixture boils and thickens, stirring constantly.
• Add cheese and continue cooking, stirring 1 minute longer. Remove from heat.
• Stir in carrots, potatoes and parsley flakes.
• Spread mixture into 10 x 6 x 2-inch (1 1/2-qt.) glass baking dish coated with cooking spray.
• Sprinkle cereal mixture evenly over top.
• Bake at 350° F about 20 minutes or until thoroughly heated. Remove from oven. Let stand about 5 minutes before serving.
• Serve hot.

CARROT, PARSNIP AND POTATO GRATIN

Steps:

• Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

CARROTS AU GRATIN

Steps:

• Preheat the oven to 350 °F. Lightly butter a 9-inch baking dish.
• In a large skillet, melt the butter over medium heat. Add the carrots and scallions and cook for 6 minutes, stirring occasionally.
• Stir in the flour, parsley, salt and pepper and cook for 2 minutes, stirring occasionally. Add the milk and cook until thickened, 2 to 3 minutes. Stir in the cheese. Spoon the mixture into the prepared baking dish. Top with the chips. Bake until hot and bubbly, about 30 minutes.

POTATOES AND CARROTS AU GRATIN

Steps:

• Peel potatoes; thinly sliced. In a 3-quart saucepan, combine potatoe, carrots, and bay leaves. Add water to cover. Bring to boiling; reduce heat. Cover and cook for 5 minutes. Add leeks. Cook, covered, 3 minutes or till vegetables are just tender. Drain well; dischard bay leaves. (At this point, you can cool vegetables, cover and chill overnight.) For sauce, in same saucepan melt the first 2 tablespoons margarine or butter. Stir in flour, salt, nutmeg, and pepper. Add milk. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Add 1/2 cup of the Gruyere cheese; stir till smooth. Transfer the warm or chilled vegetables to a lightly greased 2-quart au gratin dish or rectangular baking dish. Carefully spoon the warm cheese sauce over the potato mixture; spread with the back of the spoon to coat all of the vegetables. For crumb topping, in a small mixing bowl stir together grated Parmesan cheese, seasoned fine dry bread crumbs, an remaining 2 tablespoons melted margarine or butter. Sprinkle the topping over the potato mixture. If desired, cover and chill the casserole at this point for up to 2 hours. At serving time, bake the casserole, uncovered, in a 350° oven about 15 minutes (25 minutes if chilled) or till the cheese sauce is bubbly around the edges of the dish. Sprinkle with the remaining shredded Gruyere cheese. Bake about 5 minutes more or till the cheese is melted and the casserole is heated through. Nutrition facts per serving: 280 cal., 12 g total fat (6 g sat fat), 26 mg chol., 286 mg sodium, 33 g carbo., 4 g fiber, 12 g pro. Daily Values: 79% vit A, 17% vit C, 26% calicum.