Pioneer Woman Carrot Gratin

Pioneer Woman carrot gratin turns thin-sliced carrots, russet potatoes and Gruyère into a creamy, golden-crusted side dish in 1 hour 50 minutes. It's an easy spring side dish for Passover, Easter dinner or Sunday lunch, and it's a cozy comfort food that feeds a crowd.

Slice the carrots and potatoes very thin, about 1/8 inch, so every layer softens at the same pace. Thick slices stay firm in the middle while the cream sauce turns heavy around them.

Warming the cream with thyme sprigs and smashed garlic, then straining it, gives you a sauce that tastes herby without any stray bits in the layers. Tossing the parmesan breadcrumbs in melted butter first also means the topping crisps up golden instead of drying out under the foil.

Pioneer Woman Carrot Gratin

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

40

minutes

Cooking time

1

hour 

10

minutes

Calories

562

kcal

Thin layers of sweet carrot and potato bake in a thyme-infused cream sauce with melted Gruyère. A buttery parmesan breadcrumb crust turns crisp and golden while the center stays soft and bubbly.

Ingredients

• 4 tbsp. salted butter, plus more for the baking dish
  

• 2 lb. carrots
  

• 1 lb. russet potatoes (about 2 large)
  

• 2 c. heavy cream
  

• 1 c. whole milk
  

• 10 sprigs fresh thyme, plus 1 teaspoon chopped
  

• 3 garlic cloves, smashed
  

• 2 tbsp. all-purpose flour
  

• 2 tsp. dijon mustard
  

• 2 tsp. kosher salt, plus more to taste
  

• 1/2 tsp. black pepper, plus more to taste
  

• 3/4 c. breadcrumbs
  

• 1/3 c. grated parmesan cheese (about 2 ounces)
  

• 2 c. grated gruyère cheese (about 8 ounces)
  

Directions

• Prep the vegetables: Preheat the oven to 350°F and butter a 9-by-13-inch baking dish. Peel the carrots and potatoes, halve the potatoes lengthwise, then slice both very thin, about 1/8 inch, and toss them together in a large bowl.
• Infuse the cream: Warm 2 cups heavy cream, 1 cup whole milk, 10 thyme sprigs, 3 smashed garlic cloves and 2 tablespoons butter in a small saucepan over low heat. Once it just simmers, after 5 to 7 minutes, strain it into a medium bowl.
• Make the sauce: Whisk 2 tablespoons flour, 2 teaspoons dijon mustard, 2 teaspoons kosher salt and 1/2 teaspoon black pepper into the strained cream. Whisking well keeps the flour from clumping, so the sauce bakes up smooth.
• Mix the topping: Melt the remaining 2 tablespoons butter in a microwave-safe bowl. Add 3/4 cup breadcrumbs, 1/3 cup parmesan and 1 teaspoon chopped thyme, then season with salt and pepper and toss to coat.
• Layer the gratin: Spread half of the vegetables in the buttered dish, then pour in half of the cream mixture and sprinkle with half of the 2 cups gruyère. Repeat with the rest of the vegetables, cream and cheese, then scatter the breadcrumbs over the top.
• Bake covered: Cover the dish with foil and bake for 35 minutes. The foil traps steam, so the carrots and potatoes cook through before the topping browns.
• Brown the top: Remove the foil and bake for 30 to 35 more minutes. It's ready when the crumbs are golden brown and the cream is bubbling around the edges.

Tools for this recipe

• Benriner Japanese mandoline, Pyrex 9x13 glass baking dish, Cuisinart fine mesh strainer set, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make carrot gratin ahead of time?

Assemble it up to a day ahead, cover it tightly and keep it in the fridge, but wait to add the breadcrumbs until you're ready to bake. Add 10 minutes or so to the covered baking time, since the dish starts cold.

Can I use a different cheese instead of Gruyère?

Swiss or white cheddar both melt well and work in the same amount. Gruyère has a nutty flavor that suits the sweet carrots, so you may notice the dish tastes a little milder with a swap.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm so the topping stays crisp, since the microwave softens it.

What can I use if I don't have a mandoline?

A sharp chef's knife works fine if you take your time and aim for slices about 1/8 inch thick. A food processor with a slicing disc is another quick option that gives you even layers.

Why is my gratin watery?

Slices cut too thick or uneven are the usual cause, because they release liquid before they soften. Thin, even slices and a sauce thickened with flour keep everything creamy.