Potato And Carrot Gratin Recipe

• 2 1/4 lbs. baking potatoes, peeled and sliced thinly
• 1 1/2 lbs. carrots, peeled and sliced thinly
• 6 ounce. Gruyere or possibly Comte cheese, shredded
• 1 c. chicken stock or possibly broth
• 1/4 c. unsalted butter
• Salt and pepper

1. Place the sliced carrots and potatoes in a large pot of boiling water (salted) and cover and let simmer for 5 min.
2. Drain the vegetables well.
3. In a 9x13 baking dish, place 1/4 of the vegetables, spreading proportionately in the bottom of the dish.
4. Add in 1/2 of the shredded cheese.
5. Repeat the layers of vegetables and cheese, adding salt and pepper after each layer.
6. Pour the 1 c. of chicken stock over the top layer.
7. Top with the 1/4 c. of butter, cut into several pcs.
8. Cover the dish and bake for 1 hour in a 375 degree oven.
9. Bake uncovered for an additional 10 min or possibly so, to give the top layer a crusty finish.
10. Let sit for another ten min before serving.
11. Serves eight.
12. Just one side not: Being pressed for time, I could not locate either of the two cheeses mentioned in the recipe, so I substituted Gouda instead.
13. Any mild tasting cheese would probably suit this dish just fine.

baking potatoes, carrots, gruyere, chicken, unsalted butter, salt

Taken from cookeatshare.com/recipes/potato-and-carrot-gratin-58387 (may not work)