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  • 1 1/2 pounds carrots, peeled and thinly sliced
  • 1 medium potato, peeled and thinly sliced
  • 1 medium onion, peeled and sliced
  • 4 garlic cloves, peeled and minced
  • 1 cup half-and-half
  • 1/4 cup heavy cream
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 10 sprigs thyme


  1. Preheat oven to 400F.
  2. Combine carrots, potato, onion, garlic, half-and-half, cream, nutmeg and salt in a large mixing bowl. Toss well to combine. Transfer to a 6-cup casserole or other ovenproof baking dish. Top carrot mixture with fresh thyme. Cover with a tight fitting lid or aluminum foil.
  3. Bake about 1 hour, or until liquid is absorbed. Remove lid and continue baking 10 minutes to allow the gratin to brown. Gratin is done when the liquid has been absorbed and the top is a golden color. Let stand 10 to 30 minutes and remove thyme sprigs before serving.
Recipe by Chef Eric Skokan, Black Cat Farm Table Bistro, Boulder, Colo.

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The recipe was originally published as Carrot Gratin on

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