Potato and Carrot Gratin

A creamy vegetarian gratin featuring sliced potatoes and baby carrots baked with lemon zest until golden brown.

Cook Time

25 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

200
ml

Double Cream

150
ml

Milk

Fruits

1
piece

Lemon

Zest only

NutsSeeds

1
1

Salt

To taste

1
1

Black Pepper

Freshly ground, to taste

Vegetables

1
piece

Potato

Peeled and sliced finely

3
piece

Baby Carrots

Peeled and cut in half lengthways

Steps

Preheat the oven to 180°C.
Heat the cream and milk in a medium saucepan over low heat until simmering.
Stir in the lemon zest and season with salt and pepper.
Add the sliced potato and baby carrots and bring the mixture to a boil.
Transfer the mixture to an ovenproof dish.
Bake for 15 to 20 minutes until the vegetables are tender and the top is golden brown.