Carrot And Potato Au Gratin Recipes

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BAKED SWEET POTATO AND CARROT GRATIN



Baked Sweet Potato and Carrot Gratin image

Provided by Geoffrey Zakarian

Categories     side-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 13

1/2 cup extra-virgin olive oil
2 medium Spanish onions, sliced
20 ounces baby spinach
2 2/3 cups cream cheese (21 ounces), cut into small cubes
1 1/3 cups vegetable stock
1 cup full-fat yogurt
Zest of 2 oranges
Kosher salt and freshly cracked black pepper
2 sprigs fresh sage, minced
4 large sweet potatoes, peeled and sliced 1/8-inch thick
4 large carrots, sliced on the bias 1/8-inch thick
1 1/2 cups toasted breadcrumbs
1 cup pomegranate seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large pan, heat 3 tablespoons of the olive oil over medium-high heat until hot. Add the onion and saute until translucent and tender, 3 to 5 minutes. In stages, add the spinach and cook until all of the spinach is incorporated and cooked through. Set aside.
  • In a saucepot over medium-high heat, combine the cream cheese and vegetable stock, whisking to form a smooth mixture. Bring to a simmer, lower the heat to medium and simmer for 3 to 5 minutes. Add the yogurt and orange zest and whisk until incorporated, then remove from the heat. Add the spinach to the cream cheese mixture. Season with salt and pepper and fold together.
  • Coat the inside of a 9-by-13-inch baking dish with the remaining olive oil. Place a thin layer of the spinach mixture on the bottom of the dish and sprinkle with a third of the sage. Place a layer of sweet potatoes on top of the spinach and season with salt and pepper. Top with a single layer of carrots, then a layer of the spinach mixture and some sage. Repeat the steps once more, finishing with a layer of the spinach mixture on top, followed by a sprinkle of sage.
  • Cover the dish with aluminum foil and bake until the potatoes and carrots are tender, 1 hour and 20 minutes. Remove the foil, coat with the breadcrumbs and continue to bake until the breadcrumbs are golden brown, an additional 10 minutes. Let stand for 15 minutes before serving. When ready to serve, top with the pomegranate seeds.

CREAMY POTATO GRATIN



Creamy Potato Gratin image

There is an annual color war in our household, with one faction demanding sweet potatoes with marshmallows, the other countering with a potato gratin. I parcook the potatoes in half-and-half before baking the gratin. It's easier to fine-tune the seasonings that way. And if there are leftovers, reheat them in the microwave and serve before the end of the weekend; this is not a dish that freezes well.

Provided by Florence Fabricant

Categories     dinner, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 7

3 pounds Idaho potatoes, peeled
3 cups half-and-half
1 tablespoon soft butter
3 tablespoons dry bread crumbs
Salt
Ground white pepper
1/2 teaspoon nutmeg, preferably freshly ground

Steps:

  • Heat oven to 425 degrees. Use a mandolin, food processor or knife to slice potatoes moderately thin (the thickness of two pennies is perfect). Place in a 3-quart saucepan and add 3 cups half-and-half. The cream should barely cover the potatoes. Add a little more if needed. Bring to a simmer and cook gently for 6 to 8 minutes.
  • Meanwhile, butter a 2- to 2 1/2-quart baking dish. Dust dish with 2 1/2 tablespoons bread crumbs. Season potatoes by folding in salt (at least a teaspoon), pepper and nutmeg. Do not undersalt. Transfer potato mixture to the baking dish and dust top with remaining 1/2 tablespoon bread crumbs.
  • Bake for 25 minutes. Allow to cool 10 minutes before serving. The gratin can be reheated, but if that's your plan, bake it for 20 minutes, leave it at room temperature and reheat it for 10 to 15 minutes before serving.

CARROT AND POTATO AU GRATIN



Carrot and Potato Au Gratin image

Make and share this Carrot and Potato Au Gratin recipe from Food.com.

Provided by FarahC

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

5 tablespoons margarine or 5 tablespoons butter
2 tablespoons extra virgin olive oil
1 1/2 cups kellogg's corn flakes (crushed to 3/4 cup)
1/3 cup chopped onion
1 crushed garlic clove
3 tablespoons flour
1 1/2 cups nonfat milk
2/3 cup fat-free half-and-half
1 cup shredded colby-monterey jack cheese
2 cups sliced carrots, cooked and drained (about 1 1/2 lbs.)
2 1/2 cups boiled skinned red potatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon dried parsley flakes

Steps:

  • In 3-quart saucepan, melt margarine and olive oil over low heat. Remove 2 1/2 tablespoons and mix with KELLOGG'S CORN FLAKES cereal.
  • Set aside for topping. Add onion and garlic to remaining margarine in pan.
  • Cook, stirring frequently, until onion is softened but not browned.
  • Stir flour, salt and pepper into onion mixture. Add milk and half-and-half, stirring until smooth. Increase heat to medium and cook until mixture boils and thickens, stirring constantly.
  • Add cheese and continue cooking, stirring 1 minute longer. Remove from heat.
  • Stir in carrots, potatoes and parsley flakes.
  • Spread mixture into 10 x 6 x 2-inch (1 1/2-qt.) glass baking dish coated with cooking spray.
  • Sprinkle cereal mixture evenly over top.
  • Bake at 350° F about 20 minutes or until thoroughly heated. Remove from oven. Let stand about 5 minutes before serving.
  • Serve hot.

Nutrition Facts : Calories 253.2, Fat 15.3, SaturatedFat 4.9, Cholesterol 14.5, Sodium 567.9, Carbohydrate 22.6, Fiber 2.1, Sugar 6.4, Protein 7.6

CARROT, PARSNIP AND POTATO GRATIN



Carrot, Parsnip and Potato Gratin image

Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

1 pound medium carrots, thinly sliced
1/2 pound medium parsnips, peeled and thinly sliced
1/2 pound Yukon Gold potatoes, peeled and thinly sliced
1 small onion, halved and sliced
2 garlic cloves, minced
1-1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup half-and-half cream
1/4 cup heavy whipping cream

Steps:

  • Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

CARROT AND POTATO GRATIN



Carrot and Potato Gratin image

Make and share this Carrot and Potato Gratin recipe from Food.com.

Provided by mommymakeit4u

Categories     Potato

Time 1h30m

Yield 1 gratin, 8 serving(s)

Number Of Ingredients 6

2 1/4 lbs russet potatoes, peeled, thinly sliced
1 1/4 lbs carrots, peeled, thinly sliced
1 teaspoon salt
1 1/4 cups gruyere cheese, grated (6 oz)
1 cup chicken broth
1/4 cup butter

Steps:

  • Preheat oven to 375.
  • butter 13x9x2 inch glass baking dish.
  • bring large pot of salted water to boil. Add potatoes and carrots.
  • Cover and cook for 5 minutes. Drain well.
  • Arrange 1/4 cooked vegetables over bottom of dish. Sprinkle with 1/4 tsp salt and generous amount of pepper. Sprinkle 1/4 of cheese over. Repeat layering 3 more times with remaining ingredients.
  • Pour broth over vegetables. Dot top with 1/4 cup butter.
  • Cover and bake until broth is absorbed and vegetables are tender. About 1 hour.
  • Uncover and bake until golden brown. about 10 minutes longer.
  • Let stand 10 minutes before serving.

CARROT POTATO AND ONION GRATIN



Carrot Potato and Onion Gratin image

Make and share this Carrot Potato and Onion Gratin recipe from Food.com.

Provided by josamky1063

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 tablespoons butter, plus additional for buttering
2 large russet potatoes, unpeeled, thinly sliced
2 large onions, thinly sliced
1 lb carrot, peeled and cut on the diagonal into long thin slices
salt
fresh ground black pepper
1 cup well-flavored chicken stock
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat the oven to 350°F Generously butter a medium-size gratin dish.
  • Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish.
  • Add a layer of half the onions and then half the carrots.
  • Dot with 2 tablespoons of the butter and season well with salt and pepper.
  • Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 tablespoons of butter and season with salt and pepper. Pour in the stock.
  • Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Uncover and sprinkle with the cheese.
  • Bake 10 minutes longer, until the cheese is golden brown. Serve very hot.
  • Makes 6 to 8 servings.

CARROTS AU GRATIN



Carrots Au Gratin image

I'm an onion lover, so I sometimes double the amount called for in this recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3 medium carrots, sliced
2 tablespoons chopped onion
5 teaspoons butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon salt
Dash pepper
1/2 cup 2% milk
1/3 cup shredded cheddar cheese
1 tablespoon minced fresh parsley
2 tablespoons crushed cornflakes

Steps:

  • Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 266 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 608mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.

SCALLOPED POTATOES AND CARROTS



Scalloped Potatoes and Carrots image

I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 12

2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

Nutrition Facts :

CARROTS AU GRATIN



Carrots Au Gratin image

Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!

Provided by GRAMMYROSE

Categories     Side Dish     Casseroles

Time 40m

Yield 8

Number Of Ingredients 9

4 ½ cups sliced carrots
⅔ cup crushed buttery round crackers
3 tablespoons margarine, melted
½ cup chopped onion
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ cups milk
⅔ cup shredded processed cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
  • In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
  • Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
  • Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Cholesterol 15.4 mg, Fat 10.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 490.2 mg, Sugar 7.5 g

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