Recipe: Potato and Carrot Gratin
Potato and carrot gratin recipe, here is a gratin with a lot of taste, flavored with thyme, you should like it. Potato gratin, it will cook with the pork round that I posted last week. Potato gratin a Franc comtois dish, for this recipe I enhanced it with mascarpone, the children loved it. Potatoes and carrots will bake directly in the oven, no primary cooking. Like me, you can store your vegetables by separating them for this potato and carrot gratin.
Recipe ingredients
- Potato and carrot gratin recipe for 4 people:
- 200 g of Agata potato
- 80 g white leeks
- 200 g carrots
- 1 clove of garlic
- 120 g of mascarpone
- 10 cl of fluid cream
- 1 tablespoon of thyme
- ½ nutmeg
- 10g butter
Instructions
- Peel the carrots and the potatoes, I cut the potatoes the same size as the carrots.
- Cut them into thin slices.
- In a salad bowl add the mascarpone.
- Add thyme, pepper.
- Grate ½ nutmeg.
- Pour the milk.
- Whisk the preparation to make it homogeneous, it must be very fluid in order to melt in the vegetables
- Butter a gratin dish.
- Tidy up the vegetables, I separated the carrots from the potatoes and leeks.
- Pour the mascarpone preparation over the vegetables.
- Bake in a hot oven at 180 ° for 1 hour 15 minutes.
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Number of people: 8
4 star rating: 1 review
What wine to drink with: Potato and carrot gratin
My favorite wine for this recipe: Bourgogne Passe tout grains Pinot noir grape; Gamay
Temperature between 14 ° and 16 °
Slice the carrots
Mince the potatoes
Store the vegetables
Second floors
Whisk the mascarpone
Salt and pepper
Pour over the vegetables
Baked gratin
