Carrot and Potato Gratin

I love scalloped or au gratin potatoes so I was really excited to find this recipe that also included carrots. Usually I like to get my carrots in cake or bread so it's time for a vegetable-based recipe.

Start by making a basic white sauce - melt the butter in a medium saucepan and then add the chopped onions.



Cook for 3 minutes until the onions start to soften, then sprinkle with the flour and cook and stir until bubbly. Add the chicken broth and cook and stir until thickened, then gradually add the milk.



Cook and stir for several minutes until the sauce is slightly thickened. Remove from the heat, and add the salt, pepper and nutmeg.



Now peel the potatoes and carrots, and slice them thinly. I used my food processor for the slicing.



Grease a 2-quart baking dish, and place about 1/3 of the potatoes in the bottom of the dish, overlapping them slightly. Sprinkle with 1/4 tsp. thyme



and then 1/3 cup of the cheese.



Add a layer of carrots, and then another 1/3 cup of cheese.



Add a second layer of potatoes, another 1/4 tsp. thyme, and another 1/3 cup cheese.
Now, the rest of the carrots, then the potatoes and the remaining thyme. Top with the sauce






then cover with foil and bake for 40 minutes. Remove the foil, and sprinkle with the remaining cheese. Return to the oven and bake, uncovered this time, for another half hour. Let stand 10 minutes before serving.



Find more recipes at Mouthwatering Monday, Tempt my Tummy Tuesday, Tuesdays at the Table , Tasty Tuesday and What's Cooking Wednesday, Ingredient Spotlight.

Carrot and Potato Gratin

2 Tbsp. butter
1/4 cup chopped onion
3 Tbsp. flour
2/3 cup milk
2/3 cup chicken broth
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
1 1/2 pounds potatoes, peeled and thinly sliced
3/4 tsp. thyme
1 1/2 cups shredded Swiss cheese
4 large carrots (about 3/4 pound), peeled and thinly sliced crosswise

Melt the butter in a medium saucepan over medium heat. Add the onions and cook for 3 minutes. Add the flour and cook and stir until bubbly. Add the chicken broth and cook until lightly boiling, stirring constantly. Gradually add the milk, stirring, until the mixture is slightly thickened.

In a greased 2 quart baking dish, arrange 1/3 of potato slices, overlapping slightly. Sprinkle with 3/4 tsp. thyme and 1/4 cup cheese. Repeat with carrot slices and another 1/3 cup cheese. Layer potatoes, 1/4 tsp. thyme, 1/3 cup cheese, then carrots and potatoes again, topping with the last 1/4 tsp. thyme.

Stir sauce and pour evenly over gratin. Cover with foil; bake at 350 until bubbling and vegatables just start to soften, about 40 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake uncovered 30 minutes more. Remove from oven and let stand 10 minutes before serving. Serves 8 to 10.