Potatoes and Carrots in Cream (Pommes de Terre et Carottes a la Creme)

• 3 large carrots, about 1/2 pound
• 3 large Idaho, Maine or russet potatoes, about 1 1/2 pounds
• 1 1/4 cups milk
• 1/2 cup heavy cream
• Salt to taste if desired
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped parsley

1. Preheat broiler to high.
2. Trim carrots and scrape.
3. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
4. Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch.
5. As potatoes are sliced drop into cold water to prevent discoloration.
6. Drain.
7. There should be about 4 cups.
8. Bring milk, cream, salt, pepper and nutmeg to boil in skillet.
9. Add potatoes and carrots.
10. Stir.
11. Let simmer, stirring often, 25 minutes.
12. Turn potato and carrot mixture into baking dish.
13. Sprinkle with cheese and run under broiler until nicely browned on top.
14. Sprinkle with parsley and serve.

carrots, potatoes, milk, heavy cream, salt, freshly ground pepper, nutmeg, freshly grated parmesan cheese, parsley

Taken from cooking.nytimes.com/recipes/1455 (may not work)