Potato and carrot gratin diamonds

Yield: 1 servings

Measure Ingredient
1¼ pounds Russet; (baking) potatoes
6 tablespoons Cornstarch
2¼ pounds Carrots; grated coarse in a
\N \N ; food processor
⅔ cup Minced shallot
1 cup Heavy cream
1 cup Milk
2 larges Eggs

In a food processor fitted with the coarse grating disk grate the potatoes, peeled, and in a bowl toss them with 2 tablespoons of cornstarch. In another bowl toss the carrots with the remaining 4 tablespoons cornstarch.

In a buttered 13- by 9-inch baking dish spread half the carrot mixture, add the potato mixture, spreading it evenly, and sprinkle the shallot over the potatoes. Add the remaining carrot mixture, spreading it evenly, and tamp the mixture down with a rubber spatula. In a bowl whisk together the cream, the milk, the eggs, and salt and pepper to taste, pour the mixture over the carrot mixture, and bake the gratin in the middle of a preheated 375F. oven for 45 minutes, or until the vegetables are tender and golden. Let the gratin cool and chill it, covered, overnight. Cut the gratin into diamonds, transfer the diamonds to a buttered baking sheet, and heat them in a preheated 350F. oven for 15 minutes, or until they are heated through.

Serves 6.

Gourmet December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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