Carrot-Potato Gratin
A creamy, cheesy carrot and potato gratin with tender layers, rich flavor from Comte or Gruyere, perfect for comforting dinners or special occasions.
Ingredients
Instructions
- Position the rack in the top third of the oven and preheat to 375 degrees Fahrenheit.
- Spray a 9 x 13-inch glass baking dish with cooking spray.
- Bring a large pot of salted water to a boil.
- Add the sliced potatoes and carrots to the boiling water.
- Cover and cook for 5 minutes.
- Drain the vegetables well.
- Arrange one-third of the cooked vegetables in the bottom of the prepared dish.
- Sprinkle with one-third teaspoon of salt and a generous amount of pepper.
- Sprinkle one-third of the grated cheese over this layer.
- Repeat the layers with remaining vegetables, salt, pepper, and cheese.
- Pour the chicken broth over the layered vegetables.
- Dot the top with 1/4 cup of unsalted butter.
- Cover and bake until the chicken broth is absorbed and the vegetables are tender, about 1 hour.
- Uncover and bake for an additional 10 minutes until the top is golden brown.
- Let the gratin stand at room temperature for 10 minutes before serving.
Tips & Substitutions
For an even creamier gratin, consider adding a layer of heavy cream between the vegetable layers. You can substitute Gruyere cheese with a mix of cheddar and mozzarella if needed. When slicing the potatoes and carrots, aim for uniform thickness for even cooking. If you prefer a bit of spice, add a pinch of cayenne pepper to the layers.
Serving Suggestions
This Carrot-Potato Gratin pairs beautifully with roasted chicken or a simple green salad for a complete meal. Consider serving it alongside a comforting bowl of Chicken Soup With Lukshin for a heartwarming dinner. For a festive touch, garnish with fresh herbs like thyme or parsley before serving.
Storage & Reheating
Allow the gratin to cool completely before storing leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20-25 minutes. You can also microwave individual portions for a quicker option, adding a splash of broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot-Potato Gratin contains roughly 994 calories, with 3g protein, 17g carbohydrates, and 104g fat. It is an excellent source of vitamin A (178% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 1212mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gratin ahead of time?
Yes, you can prepare the gratin a day in advance. Assemble the layers and cover tightly with foil. Refrigerate overnight, then bake it straight from the fridge, increasing the cooking time by about 10-15 minutes to ensure it's heated through.
What can I use if I don't have chicken broth?
If chicken broth isn't available, vegetable broth or even water can be used as a substitute. For added flavor, you might enhance the water with a splash of white wine or a dash of soy sauce to mimic the savory depth of broth.
Can I add other vegetables to this gratin?
Absolutely! Feel free to include other root vegetables like parsnips or sweet potatoes, or even sautéed greens like spinach for added nutrition and flavor. Just ensure they are sliced thinly for even cooking alongside the potatoes and carrots.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).