Carrot Potato And Onion Gratin

• 4 tablespoons butter, plus additional for buttering
• 2 large russet potatoes, unpeeled, thinly sliced
• 2 large onions, thinly sliced
• 1 lb carrot, peeled and cut on the diagonal into long thin slices
• salt
• fresh ground black pepper
• 1 cup well-flavored chicken stock
• 1/2 cup freshly grated parmesan cheese

1. Preheat the oven to 350u0b0F Generously butter a medium-size gratin dish.
2. Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish.
3. Add a layer of half the onions and then half the carrots.
4. Dot with 2 tablespoons of the butter and season well with salt and pepper.
5. Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 tablespoons of butter and season with salt and pepper. Pour in the stock.
6. Cover with aluminum foil and bake until the vegetables are tender, about 45 minutes. Uncover and sprinkle with the cheese.
7. Bake 10 minutes longer, until the cheese is golden brown. Serve very hot.
8. Makes 6 to 8 servings.

butter, russet potatoes, onions, carrot, salt, fresh ground black pepper, wellflavored chicken stock, freshly grated parmesan cheese

Taken from www.food.com/recipe/carrot-potato-and-onion-gratin-157928 (may not work)