Recipe Archives->Vegetables->Carrot Gratin

 
POTATO and CARROT GRATIN
 
2 (3-1/2" dia.) yellow onions, sliced thin
4 (1' long) FAT carrots, peeled and sliced in 1/8-3/16" diagonal slices
5-6 (2-3"dia) Yukon Gold potatoes, peeled and sliced in 1/8-3/16" slices
5 long sprigs fresh oregano, stripped and finely chopped
olive oil
butter
kosher salt
fresh ground pepper
1 cup grated mild cheese such as colby jack
 
Preheat the oven to 425 F (400 w/ convection).
 
Slowly carmelize the onions in some olive oil, taking maybe 15
minutes to do it.  Rub a small gratin pan with butter and spread
the onions evenly on the bottom of the pan.  Place alternating rows
of potatoes and carrots in the pan, leaning them at about a 45
degree angle and overlapping them, until the pan is full.  Sprinkle
on the oregano and then salt and pepper to taste.  Place in the
oven for 20 minutes.  Remove and sprinkle on the cheese and bake
another 20 minutes until lightly browned, tender and bubbly.

Note: It is sometimes difficult to gauge the right amount of potatoes
and carrots for gratins so I usually err on the side of a little
too much and just roast what is left in the oven with the gratin.

Serves 4 as a side dish.

Printable version: carrot-gratin.txt.