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I first ran across this recipe for a carrot and potato casserole or gratin about 20 years ago in an issue of either Gourmet or Bon Appetit. The combination of sweet carrots, starchy potatoes, fresh herbs, and pungent cheese is a real winner. I've long since lost the original recipe but this version is a great addition to a fall or winter meal. I usually make it in individual ramekins but sometimes I also treble the recipe and make it in a larger baking dish. (Larger image.) Serves 2.

See Also

Rib Eye with Pan Sauce: Red Wine and Blue

Lamb Steak with Gremolata

Roast Pork Tenderloin with Peach Gastrique

Ingredients

• 1/2 lb. sm. waxy potatoes, sliced 1/4" thick
• 1 md. carrot, peeled and sliced into 1/4" thick rounds
• 3 oz. Gruyere, shredded
• 2 Tbsp. minced fresh herbs (thyme, rosemary, or parsley)
• 2 Tbsp. chicken broth
• Salt and pepper to taste

• Prep Time: 15 minutes
• Cook Time: 30 minutes

• Total Time: 45 minutes

Preparation

1. Heat oven to 350 degrees.

2. Butter a small baking dish.

3. Cook potatoes and carrots in boiling water until just barely tender.

4. Arrange a layer of potatoes and carrots in the baking dish, sprinkle lightly with salt and pepper, sprinkle with a tablespoon of herbs, sprinkle with a third of the cheese.

5. Repeat for two more layers. Add chicken broth.

6. Cover tightly with foil and bake for 15 minutes.

Remove foil and cook another 10 minutes until cheese begins to brown.