Carrot Potato Gratin

Jul 25, 2025
by Adella Buckridge
- 2.5 / 5 ( 2 Ratings)
1 Likes

PREP TIME

20 mins
COOK TIME

1 hrs 45 mins
TOTAL TIME

2 hrs 15 mins
SERVING

8 People
VIEWS

6

Elevate your side dish game with this luxurious Carrot and Potato Gratin. The earthy sweetness of carrots and the creamy texture of Yukon gold potatoes meld harmoniously beneath a blanket of nutty Gruyere and fragrant thyme. A touch of nutmeg adds warmth, creating a truly comforting and elegant dish.

Ingridients

Adjust Servings

1 1/2 pounds carrots, peeled and thinly sliced crosswise

1 1/2 pounds Yukon gold potatoes, peeled and thinly sliced crosswise

8 ounces Gruyere or white cheddar cheese, shredded (2 cups), divided

1/2 cup grated Parmesan cheese

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon grated nutmeg

1 cup whipping cream

Nutrition

Carbohydrate

27 g
Cholesterol

70 mg
Fiber

4 g
Protein

14 g
Saturated Fat

13 g
Sodium

513 mg
Sugar

5 g
Fat

22 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking dish. (5 minutes)

02

Step

In a large bowl, combine carrots, potatoes, 1 1/4 cups Gruyere cheese, the Parmesan, thyme, salt, pepper, and nutmeg. Toss gently to ensure even distribution. (10 minutes)

03

Step

Spread the mixture evenly in the prepared baking dish. (2 minutes)

04

Step

Pour the whipping cream evenly over the carrot and potato mixture. Cover tightly with aluminum foil. (1 minute)

05

Step

Bake in the preheated oven for 1 hour and 15 minutes. (75 minutes)

06

Step

Remove the foil and sprinkle the remaining 3/4 cup Gruyere cheese evenly over the top. (2 minutes)

07

Step

Bake, uncovered, until the gratin is golden brown and the vegetables are fork-tender, approximately 30 to 40 minutes. (40 minutes)

08

Step

Let the gratin stand for 10 minutes before serving to allow it to set slightly. (10 minutes)

For a richer flavor, consider using heavy cream instead of whipping cream.
If you don't have Gruyere cheese, you can substitute with another flavorful cheese like Comté or Emmental.
To prevent the top from browning too quickly, you can loosely tent the gratin with foil during the last 15 minutes of baking.
A mandoline slicer can be helpful for achieving uniformly thin slices of carrots and potatoes.

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Adella Buckridge

Written by

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