Side Dishes

Potato Carrot Gratin


  • 3 Tablespoons Challenge Dairy Butter, softened, divided
  • 2 ¼ cups heavy cream
  • 1 shallot, quartered
  • 2 garlic cloves, smashed and peeled
  • 6 sprigs fresh thyme
  • 1 Tablespoon fresh rosemary
  • Kosher salt and freshly ground black pepper
  • ½ pound carrots, peeled and thinly sliced into coins
  • 2 pounds Yukon gold potatoes, peeled and thinly sliced
  • ¾ cup grated parmesan


  • 1
    Heat oven to 400°F. Spread 1 tablespoon butter all over a 2 ½ to 3-quart baking dish and set aside.
  • 2
    Combine cream, shallot, garlic, thyme, rosemary, 1 ½ teaspoons salt and ½ teaspoon black pepper in a small saucepan over medium-low heat. Bring to a gentle simmer and cook 15 minutes, or until flavorful and thickened. Set aside to cool slightly.
  • 3
    Spread ⅓ of the carrots and potatoes in the dish and top with 1/4 cup grated parmesan. Repeat layering vegetables, ¼ cup parmesan and vegetables. Strain warm cream over the top; discard solids.
  • 4
    Dot the surface with remaining 2 tablespoons butter and sprinkle with remaining 1/4 cup parmesan. Cover with foil and bake for 45 minutes, then remove foil and bake another 25-30 minutes, or until vegetables are tender, cream has thickened and top is golden brown. Let stand 10 minutes before serving.