Thursday, November 3, 2011

Thanksgiving Series: Carrot Potato Gratin

Our Thanksgiving series continues with this interesting take on the traditional potato dish. Most people will not be able to live without mashed potatoes and gravy on Thanksgiving (including me!) but if you have enough guests to have TWO potato dishes, I recommend this one. This also makes a wonderful side dish for a non-Thanksgiving meal!

There's a delicious, creamy sauce that holds it all together and the orange carrots lend wonderful color. The cheese on top is like the icing on the cake, so to speak.

This is a recipe repeat. For a full step by step, visit the original post.

One year ago: Caramel Pear Pie
Two years ago: Wisconsin Cheddar Cauliflower Soup

Find more great ideas at It's a Keeper, Turning the Table Thursday, Full Plate Thursday, Pennywise Platter, Foodie Friday, Friday Potluck, Fusion Fridays, Friday Food, Food on Fridays.

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 vegetables 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.


  1. Hi Sara,
    This is a great side dish for the Thanksgiving table. I love the combination of flavor in your dish. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great day and come back soon!
    Miz Helen


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