Carrot Gratin

By Lalamirand

Ingredients

• 1 1/2 pounds carrots, peeled and thinly sliced
• 1 medium potato, peeled and thinly sliced
• 1 medium onion, peeled and sliced
• 4 garlic cloves, peeled and minced
• 1 cup half-and-half
• 1/4 cup heavy cream
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 10 sprigs thyme

Preparation

Step 1

Preheat oven to 400F.

Combine carrots, potato, onion, garlic, half-and-half, cream, nutmeg and salt in a large mixing bowl. Toss well to combine. Transfer to a 6-cup casserole or other ovenproof baking dish. Top carrot mixture with fresh thyme. Cover with a tight fitting lid or aluminum foil.

Bake about 1 hour, or until liquid is absorbed. Remove lid and continue baking 10 minutes to allow the gratin to brown. Gratin is done when the liquid has been absorbed and the top is a golden color. Let stand 10 to 30 minutes and remove thyme sprigs before serving.

Recipe by Chef Eric Skokan, Black Cat Farm Table Bistro, Boulder, Colo.