Recipe

Potato Gratin with Cream, Onion, Carrot, and Herbs

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Photo by veronique

This recipe was entered in the contest for Your Best Potato Gratin
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veronique's Notes: This is a variation on the classic Dauphinoise recipe. I use a deeper dish than the usual 2 to 3-inch gratin dish, I skip the cheese, and add very thinly sliced onions and carrots to deepen...
This is a variation on the classic Dauphinoise recipe. I use a deeper dish than the usual 2 to 3-inch gratin dish, I skip the cheese, and add very thinly sliced onions and carrots to deepen the flavor without overwhelming the potato, which is the star of this tasty dish. Can sit in warm oven for a while and people *always* ask for seconds. Serve small portions; it's rich. Excellent with leeks or shallots in place of onion (just don't let the potato be overshadowed). Good accompaniment to roasts or roasted vegetables (for a vegetarian meal) and a divine leftover.

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Serves 4-6

1 pound Yukon Gold potatoes, unpeeled Ask a question about this ingredient

1 yellow onion, very thinly sliced Ask a question about this ingredient

2-3 medium carrots, very thinly sliced Ask a question about this ingredient

2 cups light or heavy cream to cover Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

1 teaspoon pepper Ask a question about this ingredient

3-5 tablespoons butter Ask a question about this ingredient

1 bunch minced parsley or thyme Ask a question about this ingredient

Preheat oven to 350F.
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Slice potatoes 1/8-1/4-inch thick. Peeling is optional (I leave peel on. Adds fiber, texture, and flavor).
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Slice onion and carrot as thinly as possible and coarsely mince any herbs to be used.
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Select a baking dish that will provide about a 4-inch high stack of the potatoes, onion, and carrots. Rub dish with butter.
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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.
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2 Comments on Potato Gratin with Cream, Onion, Carrot, and Herbs

veronique added 4 months ago

Sorry for the late reply to your question. Yes, pour the cream (light cream) after constructing the layers and bake for about 40 minutes or until the top starts to brown a bit.

AntoniaJames added over 2 years ago

Veronique, I'd like to make this, but it seems that the last one or two steps of the instructions are missing. After constructing the layers and dotting with butter, do you pour the cream over it all and then bake it? If so, do you bake it covered or uncovered? And for how long? I plan to make this on Christmas day. Thank you.