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    TaraTeaspoon » Recipes » Side Dishes

    Golden Potato and Carrot Gratin

    Published: Mar 19, 2019 · Updated: Apr 21, 2025 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Carrot and Potato Gratin slice
    carrot and potato gratin side dish

    Golden Potato and Carrot Gratin is a warm, cheesy dish, spiced with thyme and nutmeg. The rich flavors of the vegetables and spices mixed with the gooey cheese will draw you back for seconds, and most likely thirds.


    golden carrot and potato gratin in a dish

    Potato Gratin with Sweet Carrots

    Creamy, cheesy, crave-worthy. These are the words I typically use to describe my Golden Carrot and Potato Gratin. This simple side dish steals the show in all categories.

    I love to take classic recipes and add a little something extra to them. With this classic potato gratin, I’ve added carrots. The extra vegetable adds a sweet flavor, rich color and extra nutritional value, making the dish even more delicious.

    How to say potato gratin!

    Gratin, based on its French definition, is a dish with a browned crust. This crust is usually in the form of bread crumbs, grated cheese, eggs or butter. For a golden potato gratin, I like to use lots of butter and cheese.

    Like it's sister dish, Potatoes au Gratin, we Americans really mess up the fancy French pronunciation. First, gratin isn't pronounced "grotten." Say it with an "a" sound for the "i" like "grautan." Well, that's the closest I can get without pulling out the dictionary and adding all the sound annotations!

    golden carrot and potato gratin in a dish cut square

    Golden Potatoes are soft in texture and easy to cook with.

    What you need for Carrot and Potato Gratin:

    • Butter for dish
    • ⅔ cup heavy cream
    • ⅔ low-sodium chicken broth
    • ½ teaspoon kosher salt
    • ¼ teaspoon nutmeg
    • 2 lbs Yukon Gold Potatoes
    • 4 teaspoon fresh thyme leaves
    • 2 cups (8 oz) grated Gruyere
    • 5 large carrots (1 lb total)

    When cutting the potatoes and carrots, make sure to peel and slice them thinly, crosswise. If they are too thick, they will take longer to cook and may not have the soft texture you want.

    Serve Golden Carrot and Potato Gratin alongside any protein for a divine meal. I love it at the holidays with my Prime Rib or in the spring with ham or my Roast Leg of Lamb. For another cheesy potato side, try these creamy Delmonico Potatoes recipe.

    📖 Recipe

    golden carrot and potato gratin in a dish cut into a square

    Golden Carrot and Potato Gratin

    Tara Teaspoon
    Golden Potato and Carrot Gratin is a warm, cheesy dish, spiced with thyme and nutmeg. The rich flavors of the vegetables and spices mixed with the gooey cheese will draw you back for seconds, and most likely thirds.
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Work Time 30 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Side Dish
    Servings 8 servings

    Ingredients
      

    • Butter for dish
    • ⅔ cup heavy cream
    • ⅔ cup low-sodium chicken broth
    • ½ teaspoon kosher salt
    • ¼ tsp nutmeg
    • 2 lbs Yukon Gold potatoes (peeled and thinly sliced crosswise)
    • 4 teaspoon fresh thyme leaves (coarsely chopped)
    • 2 cups (8 oz) grated Gruyère
    • 5 large carrots (1 lb total) (peeled and thinly sliced crosswise)

    Instructions
     

    • Butter the inside of a 2¾- to-3-quart baking dish. In a small bowl, stir together cream, broth, salt, pepper and nutmeg; set aside
    • In prepared dish, arrange one-third of potato slices, overlapping slightly. Sprinkle with ¾ teaspoon thyme and ¼ cup cheese. Repeat with carrot slices, thyme and cheese. Layer two more times, using both potatoes and carrots on top layer.
    • Heat oven to 350°F and place rack in center. Stir cream mixture; evenly pour over gratin. Cover with foil. Bake until bubbling and vegetables just start to soften, about 40 minutes. Remove foil. Sprinkle top with remaining thyme and cheese. Bake, uncovered, until golden, 30 minutes more. Remove from oven and let stand 10 minutes before serving.

    Notes

    • You can prep this potato gratin ahead and keep in the fridge up to 4 hours before baking. Just add extra cooking time on if baking cold. 

    Nutrition

    Calories: 267kcalCarbohydrates: 19gProtein: 11gFat: 17gSaturated Fat: 10gCholesterol: 56mgSodium: 371mgPotassium: 649mgFiber: 3gSugar: 2gVitamin A: 6965IUVitamin C: 15.9mgCalcium: 265mgIron: 4.1mg
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    Have you ever tried a potato dish that you haven't liked? I can't say I have. Some of my other favorite potato recipes include my Shortcut Potato Herb Flatbread and my Easy Dinner Potato Salmon Bake. The flatbread makes a great side dish and the salmon bake is a simple all-in-one dinner.

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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipes and food styling Tara Teaspoon, Photographs Quentin Bacon, Prop Stylist, Pamela Duncan Silver.  Originally published LHJ 12/07.

    Comments

      4.78 from 9 votes (8 ratings without comment)

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    1. Mary Bench says

      May 17, 2019 at 7:07 pm

      Perfectly delicious! Love this one!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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