Name: Carrot Gratin
Prep time: 40 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 4 tbsp. salted butter, plus more for the baking dish; 2 lb. carrots; 1 lb. russet potatoes (about 2 large); 2 c. heavy cream; 1 c. whole milk; 10 sprigs fresh thyme, plus 1 teaspoon chopped; 3 garlic cloves, smashed; 2 tbsp. all-purpose flour; 2 tsp. dijon mustard; 2 tsp. kosher salt, plus more to taste; 1/2 tsp. black pepper, plus more to taste; 3/4 c. breadcrumbs; 1/3 c. grated parmesan cheese (about 2 ounces); 2 c. grated gruyère cheese (about 8 ounces)

Step 1Preheat the oven to 350˚F. Butter a 9-by-13-inch baking dish. Peel the carrots and potatoes, then cut the potatoes in half lengthwise. Using a mandoline or sharp knife, very thinly slice the carrots and potatoes (about 1/8 inch thick). Toss the vegetables together in a large bowl and set aside.

Step 2Warm the heavy cream, milk, thyme sprigs, garlic, and 2 tablespoons of the butter in a small saucepan over low heat until just simmering, 5 to 7 minutes. Strain through a fine-mesh strainer into a medium bowl and whisk in the flour, mustard, salt, and pepper.

Step 3Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Add the breadcrumbs, parmesan, and chopped thyme, and season with salt and pepper to taste. Toss to coat.

Step 4Layer half of the vegetables in the prepared baking dish. Pour in half of the cream mixture and sprinkle evenly with half of the gruyère. Repeat with the remaining vegetables, cream mixture, and gruyère. Sprinkle with the parmesan breadcrumbs. Cover with foil and bake 35 minutes. Remove the foil and bake until golden brown and bubbling, 30 to 35 more minutes.

Carrot Gratin

Ingredients

Directions

Casseroles