CARROTS AND POTATOES GRATIN

By curly

Ingredients

• 2-1/4 pounds baking potatoes, peeled, thinly sliced
• 1-1/4 pounds large carrots, peeled, thinly sliced
• 1 tsp salt
• 6 ounces Gruyere cheese, grated
• 1 cup chicken broth
• 1/4 cup (1/2 stick) unsalted butter

Preparation

Step 1

Position rack in top third of oven and preheat to 375 degrees. Butter at 9 x 13 x 2 inch glass baking dish. Bring large pot of salted water to boil. Add sliced baking potatoes and sliced carrots. Cover and cook 5 minutes. Drain well.

Arrange 1/4 of cooked vegetables in bottom of prepared dish. Sprinkle with 1/4 tsp salt and generous amount of pepper. Sprinkle 1/4 of grated cheese over. Repeat layering with remaining cooked vegetables, salt, pepper and grated cheese. Pour chicken broth over vegetables. Dot top with 1/4 cup unsalted better. Cover and bake until chicken stock is absorbed and vegetables are tender, about 1 hour.

Uncover and bake until top is golden brown, about 10 more minutes. Let gratin stand at rom temperature 10 minutes before serving.