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Potato And Carrot Gratin

Potato And Carrot Gratin is built on Yukon Gold Potatoes Peel Slice Very Thin, Salt, Freshly Ground Pepper, Dried Basil, and Med Onion. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 lb
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1
• 4
• 1 cup

Method (preview)

1. 1

   Position rack in upper third of oven. Preheat oven to 400F. Grease shallow 2 1/2

2. 2

   Pat potatoes dry with paper towels.

3. 3

   Arrange half the potato slices in single layer over bottom of prepared casserole, overlapping slightly.

4. 4

   Season with a little salt, pepper and basil.

5. 5

   Sprinkle with half the chopped onion.

6. 6

   Add all carrot slices, overlapping slightly.

7. 7

   Season with a little salt, pepper and basil; sprinkle with remaining onion.

8. 8

   Top with remaining potato slices, overlapping slightly.

9. 9

   Season with remaining salt, pepper and basil.

10. 10

    Add enough broth to come three-quarters of the way up the vegetables.

11. 11

    Cover casserole with lid or foil and bake until potatoes are almost tender, 30 - 40 min. Uncover and bake until potatoes are very tender, about 25 in more.

12. 12

    Serve hot.

13. 13

    NOTES: Cal 141

14. 14

    Total Fat 0.9g

15. 15

    Sat Fat 0.2g

16. 16

    Carb 30.4g

17. 17

    Fib 4g

18. 18

    Pro 4.1g

19. 19

    Sod 744mg

20. 20

    CFF 5.4%