"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Carrot and Potato Gratin Recipe

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This recipe for Carrot and Potato Gratin, by , is from The Martin and Tombs Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
dawn tombs
Added: Friday, April 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/4 lbs. baking potatoes, peeled, thinly sliced
1 1/4 lbs. large carrots, peeled, thinly sliced
1 tsp. salt
6 oz gruyere cheese, grated
1 cup chicken stock or canned broth
1/4 cup unsalted butter
8 cups water

Directions:
Directions:
Preheat oven to 375. Bring to boil a large dutch oven with 8 cups of water and salt. Add potatoes and carrots. Cook for 10 minutes. Drain Put 1/4 of vegetables in casserole dish. Sprinkle 1/4 of the cheese on top. Repeat until all gone. Pour broth over and bake for 45 minutes or till the vegetables are tender.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour prep 45 minutes cook time

 

 

 

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