Potato Gratin With Cream, Onion, Carrot, And Herbs

• 1 pound Yukon Gold potatoes, unpeeled
• 1 yellow onion, very thinly sliced
• 2-3 medium carrots, very thinly sliced
• 2 cups light or heavy cream to cover
• 1 teaspoon salt
• 1 teaspoon pepper
• 3-5 tablespoons butter
• 1 bunch minced parsley or thyme

1. Preheat oven to 350F.
2. Slice potatoes 1/8-1/4-inch thick. Peeling is optional (I leave peel on. Adds fiber, texture, and flavor).
3. Slice onion and carrot as thinly as possible and coarsely mince any herbs to be used.
4. Select a baking dish that will provide about a 4-inch high stack of the potatoes, onion, and carrots. Rub dish with butter.
5. Each layer should consist of potato, carrot, onion, salt and pepper, fresh herbs and should be topped with several+ dots of butter. Overlap potato slices slightly and add moderate amount of carrot and onion slices (the potatoes are the star in this dish). Aim for at least three layers ending with dots of butter on top for browning.

potatoes, yellow onion, carrots, light, salt, pepper, butter, parsley

Taken from food52.com/recipes/794-potato-gratin-with-cream-onion-carrot-and-herbs (may not work)