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CARROT AND POTATO GRATIN

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CARROT AND POTATO GRATIN

This carrot annd potato gratin is a favourite of ours - we grow both carrots and potatoes in abundance so it's very easy to source the ingredients!  Another factor in its popularity at the Meade Farm is the fact that it is made with chicken stock rather than cream.  You can switch to cream if you wish but if you are tying to ease up on the calories, the stock is a good option.  We like to make it with quite a bit of garlic, but you can decrease this if you wish.  Regardless of the tweaks to the recipe, at its core is the hearty goodness of the potatoes and carrots.  Bon appetite.

  • garlic cloves, peeled and finely chopped
  • 2 tablespoons unsalted butter, at room temperature
  • 250ml chicken stock 
  • 3/4 teaspoon chopped thyme leaves
  • salt and pepper, to taste
  • extra-large carrots
  • medium White or Rooster potatoes
  • 150g Parmesan, grated
  • Heat oven to 180C and rub casserole dish with 1 tablespoon of butter.
  • Slice potatoes as thinly as possible and slice carrots thinly and diagonally so as to match size of the potatoes.
  • Layer the potatoes and carrots in the dish half overlapping working from outside to the centre 
  • Sprinkle a little salt, pepper, pieces of one garlic clove, 1/4 teaspon of thyme and 50g Parmesan cheese on this layer
  • Repeat above two steps two more times, ending with a layer of parmesan on the top of the casserole
  • Carefully pour the chicken stock into the casserole, making sure to avoid washing away alll the cheese sprinkled on the top of the dish
  • Bake for approx one hour or until a knife easily cuts through the dish.