Carrot-Potato Gratin

• 2 - 1/4 pounds baking potatoes, peeled and thinly sliced
• 1 - 1/4 pound large carrots, peeled and thinly sliced
• 1 tsp. salt
• 6 ounces Comte or Gruyere cheese, grated
• 1 cup chicken broth
• 1/4 cup unsalted butter

1. Position rack in top third of oven and preheat to 375 degrees. Spray 9 x 13 glass baking dish with cooking spray.
2. Bring large pot of salted water to a boil.
3. Add sliced potatoes and carrots.
4. Cover and cook 5 minutes.
5. Drain well.
6. Arrange 1/3 of cooked vegetables in bottom of prepared dish.
7. Sprinkle with 1/3 tsp. salt and generous amount of pepper.
8. Sprinkle 1/3 of grated cheese over layer.
9. Repeat, layering with remaining cooked vegetables, salt, pepper and grated cheese.
10. Pour chicken stock over vegetables.
11. Dot top with 1/4 cup unsalted butter.
12. 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 minutes more. Let gratin stand at room temperature 10 minutes before serving. Serves 8.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=131268 (may not work)