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Carrot Potato Gratin

Carrot Potato Gratin

Carrot Potato Gratin  11 inch Ø quiche pan, serves 4 - 6
 



















This is a very simple yet elegant way to serve up potatoes and carrots
 
250 g (8 oz) large carrots
250 g (8 oz) small potatoes
100 ml (a little under a half a cup) heavy cream
150 ml (2/3 cup) sour cream
2 eggs
salt, pepper to taste
7 pinches freshly ground nutmeg
80 g (3 oz) coarsely grated Grana Padano cheese
20 g (1 oz) coarsely chopped hazelnuts

 
  1. Heat the oven to 200 °C (400 °F).
  2. Scrub potatoes and carrots with a brush and slice thinly. Cut the carrots on a diagonal, this way their surface becomes bigger and they become about the same size as the potato slices.
  3. In a bowl whisk the eggs, heavy and sour cream. Add salt, pepper and nutmeg.
  4. Butter the quiche pan and place vegetables alternating carrot and potato slices in a circular pattern slightly overlapping each other in the pan.
  5. Pour the egg cream mixture over the vegetables.
  6. Sprinkle the grated cheese and chopped hazelnuts on top.
  7. Cover the pan with parchment paper and bake for 30 minutes.
  8. Remove the parchment paper and bake for another 10–15 minutes, or until the gratin becomes golden.

Enjoy with a mixed green salad.
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