| Recipe Title: Potato and Carrot Gratin Diamonds Contributed by: TwinLakesChef
List of Ingredients
1 1/4 pounds russet (baking) potatoes
6 tablespoons cornstarch
2 1/4 pounds carrots, grated coarse in a food processor
2/3 cup minced shallots
1 cup heavy cream
1 cup milk
2 large eggs |
Preparation
| In a food processor fitted with the coarse grating disk grate the potatoes. peeled, and in a bowl toss them with 2 tablespoons of the cornstarch. In another bowl toss the carrels with the remaining 4 tablespoons cornstarch in a buttered II by 9 inch baking dish spread half carrot mixture, add the potato mixture, spreading it evenly. and sprinkle the shallot over the potatoes Add the remaining carrot mixture, spreading it evenly, and tamp tile mixture down with a rubber spatula in a bowl whisk together the cream, the milk, the eggs and salt and pepper to taste, pour the mixture over the carrot mixture and bake the gratin in the middle of a preheated 375degree oven for 45 minutes, or until the vegetables are tender and golden. Let the gratin cool and chill it, covered, overnight. Cut the gratin into diamonds, transfer the diamonds to a buttered baking sheet, and heat them in a prehcated 350 degree oven for 15 minutes or until they are heated through | Number of Servings: 6 Cookbook Category
Casserole
Vegetables
General Cooking/Prep Method
Bake
Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate
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Appetizers