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.
2lbsYukon Gold potatoespeeled and thinly sliced crosswise
4teaspoonfresh thyme leavescoarsely chopped
2cups(8 oz) grated Gruyère
5large carrots (1 lb total)peeled and thinly sliced crosswise
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.
• 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.