Potato Carrot Gratin







  • 3 Tablespoons Challenge Butter, softened, divided
  • 2 ¼ cups heavy cream
  • 1 shallot, quartered
  • 2 garlic cloves, smashed and peeled
  • 6 sprigs fresh thyme
  • 1 Tablespoon fresh rosemary
  • kosher salt and freshly ground black pepper
  • ½ pound carrots, peeled and thinly sliced into coins
  • 2 pounds Yukon gold potatoes, peeled and thinly sliced
  • ¾ cup grated parmesan


  • 1

    Heat oven to 400°F. Spread 1 tablespoon butter all over a 2 ½ to 3-quart baking dish and set aside.

  • 2

    Combine cream, shallot, garlic, thyme, rosemary, 1 ½ teaspoons salt and ½ teaspoon black pepper in a small saucepan over medium-low heat. Bring to a gentle simmer and cook 15 minutes, or until flavorful and thickened. Set aside to cool slightly.

  • 3

    Spread ⅓ of the carrots and potatoes in the dish and top with ¼ cup grated parmesan. Repeat layering vegetables, ¼ cup parmesan and vegetables. Strain warm cream over the top; discard solids.

  • 4

    Dot the surface with remaining 2 tablespoons butter and sprinkle with remaining ¼ cup parmesan. Cover with foil and bake for 45 minutes, then remove foil and bake another 25-30 minutes, or until vegetables are tender, cream has thickened and top is golden brown. Let stand 10 minutes before serving.

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