Marry Thompson This Carrot Gratin is a cheesy and creamy recipe, which is made with carrots and Gruyère cheese. It’s the ultimate comfort food recipe, ready in about an hour and 30 minutes.
Jump to RecipeCarrot Gratin Recipe Ingredients
- 4 Tbsp. salted butter, plus more for the baking dish
- 2 lb. carrots
- 1 lb. russet potatoes (about 2 large)
- 2 cups heavy cream
- 1 cup whole milk
- 10 sprigs fresh thyme, plus 1 teaspoon chopped
- 3 garlic cloves, smashed
- 2 Tbsp. all-purpose flour
- 2 tsp. dijon mustard
- 2 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 3/4 cup breadcrumbs
- 1/3 cup grated parmesan cheese (about 2 ounces)
- 2 cups grated gruyère cheese (about 8 ounces)
How To Make Carrot Gratin
- Prep the Oven and Vegetables: Preheat the oven to 350˚F. Generously butter a 9×13-inch baking dish. Peel the carrots and potatoes. Using a mandoline or a sharp knife, very thinly slice the carrots and potatoes to about 1/8-inch thickness. Toss the vegetables together in a large bowl.
- Infuse the Cream: In a small saucepan over low heat, warm the heavy cream, milk, thyme sprigs, smashed garlic, and 2 tablespoons of the butter until it is just simmering, about 5 to 7 minutes.
- Make the Sauce: Strain the warm cream mixture through a fine-mesh strainer into a medium bowl, discarding the solids. Whisk the flour, mustard, salt, and pepper into the strained cream until smooth.
- Make the Breadcrumb Topping: In a medium bowl, melt the remaining 2 tablespoons of butter. Add the breadcrumbs, parmesan, and chopped thyme. Season with a pinch of salt and pepper and toss to coat.
- Assemble and Bake: Layer half of the sliced vegetables in the prepared baking dish. Pour half of the cream mixture over the top and sprinkle with half of the gruyère cheese. Repeat with the remaining vegetables, cream mixture, and gruyère.
- Finish Baking: Sprinkle the parmesan breadcrumb mixture evenly over the top. Cover the dish with foil and bake for 35 minutes. Remove the foil and continue to bake for another 30 to 35 minutes, until the topping is golden brown and the filling is bubbly.
Recipe Tips
- How to get perfectly thin slices? A mandoline slicer is the best tool for this job. It creates perfectly uniform, thin slices of both the carrots and potatoes, which is the secret to ensuring they cook evenly and become tender at the same time.
- What are the best potatoes to use for a gratin? Starchy potatoes like the Russets in this recipe are ideal. As they cook, they release some of their starch, which helps to naturally thicken the cream sauce, making the final dish extra creamy.
- How do I know when the gratin is fully cooked? The best way to test for doneness is to insert a sharp paring knife into the very center of the gratin. It should slide in and out with very little resistance, meaning the vegetables are tender all the way through. The top should also be a deep golden brown and bubbly.
- How to get a smooth, non-lumpy cream sauce? The method in this recipe is key. By infusing the cream first and then straining it, you get all the flavor from the thyme and garlic without any bits. Whisking the flour and mustard into this warm, strained cream ensures a perfectly smooth sauce.
What To Serve With Carrot Gratin
This rich and creamy gratin is a classic side dish that pairs wonderfully with roasted meats and holiday main courses. Serve it alongside:
- A whole Roasted Chicken or Turkey
- A glazed Holiday Ham
- Pan-seared Steak or Pork Chops
- A simple green salad with a sharp vinaigrette to cut through the richness
How To Store Carrot Gratin
- Refrigerate: Cover the cooled gratin tightly with foil or transfer it to an airtight container. It can be refrigerated for up to 4 days.
- Reheat: For the best results, reheat the gratin, covered with foil, in a 350°F oven until warmed through and the cheese is bubbly again.
Carrot Gratin Nutrition Facts
- Serving: 1/8th of recipe
- Calories: 550 kcal
- Carbohydrates: 38g
- Protein: 16g
- Fat: 38g
- Saturated Fat: 24g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Traditionally, the main difference is the topping. A “gratin” specifically refers to a dish that is topped with cheese or breadcrumbs (or both, in this case) and baked or broiled until it has a golden-brown crust.
A watery gratin is usually a sign that it was under-baked. The flour in the cream sauce needs enough time in the hot oven to fully activate and thicken the liquid. Ensure the filling is visibly bubbling before you remove it from the oven.
Yes, this is a great make-ahead dish for the holidays. You can fully assemble the gratin, cover it, and keep it in the refrigerator for up to a day. You may need to add 15-20 minutes to the initial covered baking time since it will be starting cold.
Try More Recipes:
Carrot Gratin Recipe
Course: Side DIshCuisine: AmericanDifficulty: Easy8
servings20
minutes1
hour10
minutes550
kcalA decadent and comforting side dish featuring thinly sliced carrots and potatoes baked in a rich, thyme-infused cream sauce and topped with a golden, bubbly Gruyere and Parmesan crust.
Ingredients
Gratin: 2 lb. carrots & 1 lb. russet potatoes (thinly sliced), 2 cups heavy cream, 1 cup whole milk, 10 sprigs thyme, 3 cloves garlic, 2 tbsp flour, 2 tsp dijon mustard, 2 cups grated Gruyère cheese.
Topping: 3/4 cup breadcrumbs, 1/3 cup grated Parmesan cheese, 1 tsp chopped thyme.
Both: 4 Tbsp. salted butter, salt, and pepper.
Directions
- Preheat oven to 350˚F. Infuse the cream and milk by gently simmering them with thyme sprigs and smashed garlic for 5-7 minutes.
- Strain the infused cream and whisk in the flour, mustard, salt, and pepper until smooth.
- Make the topping by tossing the breadcrumbs, Parmesan, and chopped thyme with 2 tbsp of melted butter.
- In a buttered 9×13-inch dish, create two alternating layers of the sliced vegetables, the cream sauce, and the Gruyère cheese.
- Sprinkle the breadcrumb mixture over the top.
- Cover with foil and bake for 35 minutes.
- Uncover and bake for another 30-35 minutes, until golden brown and bubbling.
Notes
- The most important tip for this recipe is to slice the potatoes and carrots very thinly and uniformly with a mandoline to ensure they cook evenly.
- Don’t skip the final uncovered bake; this is the key to achieving the signature golden-brown “gratin” crust on top.
- For the best flavor and smoothest sauce, always shred your own Gruyere and Parmesan cheese from blocks.
- Letting the finished gratin rest for 10-15 minutes before serving is crucial for allowing the creamy sauce to set up.