SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Potatoes and Carrots Au Gratin

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

4. 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.

Crumb Topping::

5. 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.

6. 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)
  • cal. (kcal) 280,
  • Fat, total (g) 12,
  • chol. (mg) 26,
  • sat. fat (g) 6,
  • carb. (g) 33,
  • fiber (g) 4,
  • pro. (g) 12,
  • vit. A (RE) 814,
  • vit. C (mg) 10,
  • sodium (mg) 286,
  • calcium (mg) 263,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe