POTATOES AND CARROTS AU GRATIN
I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.
Nutrition Facts : Calories 180 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 678mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
CARROTS AU GRATIN
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
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
CARROT, PARSNIP AND POTATO GRATIN
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
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
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
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 AND POTATO AU GRATIN
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
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
ROOT VEGETABLE GRATIN
Provided by Trisha Yearwood
Categories side-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind.
- Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup).
- Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes.
- Cool for at least 10 minutes before slicing. Serve warm.
POTATOES AU GRATIN
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
- Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
POTATO AND CARROT GRATIN DIAMONDS
Categories Milk/Cream Food Processor Dairy Potato Vegetable Side Bake Carrot Fall Winter Shallot Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- In a food processor fitted with the coarse grating disk grate the potatoes, peeled, and in a bowl toss them with 2 tablespoons of cornstarch. In another bowl toss the carrots with the remaining 4 tablespoons cornstarch. In a buttered 13- by 9-inch baking dish spread half the carrot mixture, add the potato mixture, spreading it evenly, and sprinkle the shallot over the potatoes. Add the remaining carrot mixture, spreading it evenly, and tamp the mixture down with a rubber spatula. In a bowl whisk together the cream, the milk, the eggs, and salt and pepper to taste, pour the mixture over the carrot mixture, and bake the gratin in the middle of a preheated 375°F. oven for 45 minutes, or until the vegetables are tender and golden. Let the gratin cool and chill it, covered, overnight. Cut the gratin into diamonds, transfer the diamonds to a buttered baking sheet, and heat them in a preheated 350°F. oven for 15 minutes, or until they are heated through.
GRATIN OF CARROTS & ROOT VEGETABLES
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
- Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
- Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.
Nutrition Facts : Calories 532 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
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