Free Recipe Potato And Carrot Gratin
Recipe Type: L Recipes
Recipe Preparation: bake
Cooking Ingredients for Potato And Carrot Gratin Recipe
2 lb Yukon Gold Potatoes; Peel,
-Slice Very Thin
1 ts Salt
1/2 ts Freshly Ground Pepper
1/2 ts Dried Basil
1 md Onion; Finely Chopped
4 md Carrots; Very Thinly Sliced
1 c Vegetable Broth; To 1 1/2 C
Potato And Carrot Gratin Preparation
The carrots can be replaced with parsnips if you prefer. Position rack in upper third of oven. Preheat oven to 400F. Grease shallow 2 1/2 – 3 qt casserole. Pat potatoes dry with paper towels. Arrange half the potato slices in single layer over bottom of prepared casserole, overlapping slightly. Season with a little salt, pepper and basil. Sprinkle with half the chopped onion. Add all carrot slices, overlapping slightly. Season with a little salt, pepper and basil; sprinkle with remaining onion. Top with remaining potato slices, overlapping slightly. Season with remaining salt, pepper and basil. Add enough broth to come three-quarters of the way up the vegetables. Cover casserole with lid or foil and bake until potatoes are almost tender, 30 – 40 min. Uncover and bake until potatoes are very tender, about 25 in more. Serve hot. 6 servings Dairy-Free This was very good. Be sure to eat it with some of the liquid. Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com> NOTES : Cal 141 Total Fat 0.9g Sat Fat 0.2g Carb 30.4g Fib 4g Pro 4.1g Sod 744mg CFF 5.4% Recipe by: Vegetarian Times, Nov 1999 Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Oct 22, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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