Potatoes and Carrots Au Gratin

Give yourself a break and let your food processor thinly slice all the potatoes for this side dish recipe.

Yields:
6 to 8 side-dish servings
Prep:
25 mins
Bake:
20 mins 350°F
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Potatoes and Carrots Au Gratin

Ingredients Vegetables:
6
medium baking potatoes (about 2 pounds)
3
medium carrots, peeled and thinly sliced (1-1/2 cups)
2
bay leaves
2
leeks, cut into 1/2-inch slices (about 1 cup)
Sauce:
2
tablespoons margarine or butter
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
1/4
teaspoon white or black pepper
1
12 ounce can (1-1/2 cups) evaporated milk
Crumb Topping:
3/4
cup shredded Gruyere or Swiss cheese (3 ounces)
1/2
cup finely shredded Parmesan cheese (2 ounces)
1/4
cup seasoned fine dry bread crumbs
2
tablespoons margarine or butter, melted

Directions

    Vegetables:
  1. Peel potatoes; thinly slice. In a 3-quart saucepan combine potatoes, carrots, and bay leaves. Add water to cover. Bring to boiling; reduce heat. Cover and cook for 5 minutes.
  2. Meanwhile, trim leeks, discarding the first 2 inches of the ends, and the first inch and outer leaves of the tough green tops. Wash leeks well. Add leeks to potato mixture. Cook, covered, 3 minutes or until vegetables are just tender. Drain well; discard bay leaves.
  3. Sauce:
  4. In same saucepan melt 2 tablespoons margarine or butter. Stir in flour, salt, nutmeg, and pepper. Add evaporated milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Add 1/2 cup of the Gruyere cheese; stir until smooth.
  5. Transfer the vegetables to a lightly greased 2-quart rectangular baking dish. Carefully spoon the warm cheese sauce over potato mixture; spread with the back of a spoon to coat the vegetables.
  6. Crumb Topping:
  7. In, a small mixing bowl stir together grated Parmesan cheese, seasoned fine dry bread crumbs, and 2 tablespoons melted margarine or butter. Sprinkle the topping over the potato mixture.
  8. At serving time, bake the casserole, uncovered, in a 350 degree F. oven about 15 minutes or until the cheese sauce is bubbly around the edges of the dish. Sprinkle with the remaining shredded Gruyere cheese. Bake about 5 minutes more or until the cheese is melted and the casserole is heated through. Makes 6 to 8 side-dish servings.

From the Test Kitchen

Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake, uncovered, in a 350 degree F. oven about 25 minutes or until cheese sauce is bubbly around edges of dish. Sprinkle with remaining shredded Gruyere cheese. Bake about 5 minutes more or until cheese is melted and casserole is heated through.

Nutrition Facts

(Potatoes and Carrots Au Gratin)
    Per serving:
  • 280 kcal cal.,
  • 12 g fat
  • (6 g sat. fat,
  • 26 mg chol.,
  • 286 mg sodium,
  • 33 g carb.,
  • 4 g fiber,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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