Potato And Carrot Gratin Diamonds Recipes

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CARROT, PARSNIP AND POTATO GRATIN



Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

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.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

POTATOES AND CARROTS AU GRATIN



Potatoes and Carrots Au Gratin image

I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups sliced peeled potatoes
1-1/2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup chopped onion
3/4 cup shredded cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper
2/3 cup milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

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.

Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

CARROT AND POTATO GRATIN



Carrot and Potato Gratin image

Make and share this Carrot and Potato Gratin recipe from Food.com.

Provided by mommymakeit4u

Categories     Potato

Time 1h30m

Yield 1 gratin, 8 serving(s)

Number Of Ingredients 6

2 1/4 lbs russet potatoes, peeled, thinly sliced
1 1/4 lbs carrots, peeled, thinly sliced
1 teaspoon salt
1 1/4 cups gruyere cheese, grated (6 oz)
1 cup chicken broth
1/4 cup butter

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



Carrot and Potato Au Gratin image

Make and share this Carrot and Potato Au Gratin recipe from Food.com.

Provided by FarahC

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

5 tablespoons margarine or 5 tablespoons butter
2 tablespoons extra virgin olive oil
1 1/2 cups kellogg's corn flakes (crushed to 3/4 cup)
1/3 cup chopped onion
1 crushed garlic clove
3 tablespoons flour
1 1/2 cups nonfat milk
2/3 cup fat-free half-and-half
1 cup shredded colby-monterey jack cheese
2 cups sliced carrots, cooked and drained (about 1 1/2 lbs.)
2 1/2 cups boiled skinned red potatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried parsley flakes

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.

Nutrition Facts : Calories 253.2, Fat 15.3, SaturatedFat 4.9, Cholesterol 14.5, Sodium 567.9, Carbohydrate 22.6, Fiber 2.1, Sugar 6.4, Protein 7.6

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