Ingredients
Scale
- 3–4 medium Potatoes (Yukon Gold works best)
- 2 medium Carrots (for sweetness and color)
- 1 cup Cream (can swap with low-fat milk)
- 1 ½ cups shredded Cheese (Gruyère or sharp cheddar is best)
- 2–3 cloves Garlic (minced for flavor boost)
Instructions
- Preheat your oven.
- Peel and slice the root vegetables thinly.
- Layer the vegetable slices in a buttered baking dish.
- Shower the vegetables with shredded cheese.
- Whisk together the cream, garlic, salt, and pepper.
- Pour the cream mixture over the layered vegetables and cheese.
- Bake until golden and bubbling, about 60 minutes, depending on how full your dish is.
- Let sit for 10 minutes before serving.
Notes
Salt the vegetable slices while layering for better flavor. Always shred your own cheese for optimal melting. The dish can be prepared ahead and stored uncooked in the fridge for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg