Potato And Carrot Gratin Diamonds Recipes

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GOLDEN CARROT AND POTATO GRATIN



Golden Carrot and Potato Gratin image

Golden Potato and Carrot Gratin is a warm, cheesy dish, spiced with thyme and nutmeg. The rich flavors of the vegetables and spices mixed with the gooey cheese will draw you back for seconds, and most likely thirds.

Provided by Tara Teaspoon

Categories     Side Dish

Time 1h50m

Number Of Ingredients 9

Butter for dish
⅔ cup heavy cream
⅔ cup low-sodium chicken broth
½ tsp kosher salt
¼ tsp nutmeg
2 lbs Yukon Gold potatoes (peeled and thinly sliced crosswise)
4 tsp fresh thyme leaves (coarsely chopped)
2 cups (8 oz) grated Gruyère
5 large carrots (1 lb total) (peeled and thinly sliced crosswise)

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.

Nutrition Facts : Calories 267 kcal, Carbohydrate 19 g, Protein 11 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 56 mg, Sodium 371 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

CARROT POTATO AND ONION GRATIN



Carrot Potato and Onion Gratin image

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

Provided by josamky1063

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 tablespoons butter, plus additional for buttering
2 large russet potatoes, unpeeled, thinly sliced
2 large onions, thinly sliced
1 lb carrot, peeled and cut on the diagonal into long thin slices
salt
fresh ground black pepper
1 cup well-flavored chicken stock
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 350°F Generously butter a medium-size gratin dish.
  • Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish.
  • Add a layer of half the onions and then half the carrots.
  • Dot with 2 tablespoons of the butter and season well with salt and pepper.
  • Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 tablespoons of butter and season with salt and pepper. Pour in the stock.
  • Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Uncover and sprinkle with the cheese.
  • Bake 10 minutes longer, until the cheese is golden brown. Serve very hot.
  • Makes 6 to 8 servings.

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, 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.

POTATO AND CARROT GRATIN DIAMONDS



Potato and Carrot Gratin Diamonds image

Categories     Milk/Cream     Food Processor     Dairy     Potato     Vegetable     Side     Bake     Carrot     Fall     Winter     Shallot     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 7

1 1/4 pounds russet (baking) potatoes
6 tablespoons cornstarch
2 1/4 pounds carrots, grated coarse in a food processor
2/3 cup minced shallot
1 cup heavy cream
1 cup milk
2 large eggs

Steps:

  • In a food processor fitted with the coarse grating disk grate the potatoes, peeled, and in a bowl toss them with 2 tablespoons of cornstarch. In another bowl toss the carrots with the remaining 4 tablespoons cornstarch. In a buttered 13- by 9-inch baking dish spread half the carrot mixture, add the potato mixture, spreading it evenly, and sprinkle the shallot over the potatoes. Add the remaining carrot mixture, spreading it evenly, and tamp the mixture down with a rubber spatula. In a bowl whisk together the cream, the milk, the eggs, and salt and pepper to taste, pour the mixture over the carrot mixture, and bake the gratin in the middle of a preheated 375°F. oven for 45 minutes, or until the vegetables are tender and golden. Let the gratin cool and chill it, covered, overnight. Cut the gratin into diamonds, transfer the diamonds to a buttered baking sheet, and heat them in a preheated 350°F. oven for 15 minutes, or until they are heated through.

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