Saturday, April 19, 2008

Potatoes au Gratin with Carrots

This is a dish I learned to make in Chef Eric's Culinary Classroom last year. In class we made it with pureed red bell peppers, but since we had a bunch of fresh carrots I tried this recipe out with carrots yesterday. It turned out a cheesy color with a sweet kick from the carrots. Next time, I want to add some cod roe (tarako). Cheese, cod roe, and potatoes are a winning combination. Next time...

2 Potatoes, peeled
2 cups cream (or half and half) reduced slightly
3 carrots peeled and pureed
1/2 cup shredded cheese
Garlic Salt & Pepper

1. Preheat oven to 350 degrees. Using a mandolin, slice the potatoes approx. 1/8" thick. Layer the potatoes in a casserole dish.
2. After the cream has been reduced, add pureed carrots, garlic salt, and pepper in the mixture.
3. Pour the cream over the potatoes until they are barely covered. Gently toss the potatoes, if necessary to ensure that they are coated in the cream.
4. Sprinkle the top with shredded mozzarella cheese 10 min before done in the oven.
4. Bake the potatoes until they are fork tender, about 45 min.


Kevin said...

Those potatoes gratin look good. I like the idea of adding an extra vegetable.

Kevin and Katrina said...

These look and sound yummy. Kids would never know about the hidden carrots. What kind of cheese did you use?

Cooking and the City said...

Yum I love potato gratin. adding carrots sounds good :-)

Anonymous said...

おいしそう!This looks delicious:-) I think it would be fantastic with some tarako.

Blog Widget by LinkWithin