Potato and Carrot Gratin

A creamy vegetarian gratin featuring sliced potatoes and baby carrots baked with lemon zest until golden brown.

Vegetarian French Cuisine Side Dish Potato Carrot

Estimated Nutrition

Calories

1045.2

kcal / serving

1045.2 kcal total

Carbs

36.8g

per serving

36.8 g total

Fat

101.4g

per serving

101.4 g total

Protein

11.5g

per serving

11.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Double Cream

150

Milk

Fruits

piece

Lemon

Zest only

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

Vegetables

piece

Potato

Peeled and sliced finely

piece

Baby Carrot

Peeled and cut in half lengthways

Method

Bake for 15 to 20 minutes until the vegetables are tender and the top is golden brown.

Preheat the oven to 180°C.

Heat the cream and milk in a medium saucepan over low heat until simmering.

Stir in the lemon zest and season with salt and pepper.

Add the sliced potato and baby carrots and bring the mixture to a boil.

Transfer the mixture to an ovenproof dish.