Gratin of carrots and potato

Recipe from: 3/28/2001 12:00:00 AM
Ingredients 13
Servings 4
Time

Ingredients

  • 6
    medium potatoes, thinly sliced
  • 6
    carrots, halved lengthways
  • 45
    ml
    butter
  • salt
  • freshly ground black pepper
  • 150
    ml
    crème fraîche
  • 150
    ml
    cream
  • 30
    ml
    capers
  • 1
    lemon, finely grated peel and a squeeze of the juice
  • 15
    ml
    olive oil
  • 40
    g
    fresh breadcrumbs
  • 1
    clove garlic, peeled and finely chopped
  • 30
    ml
    finely chopped flat-leafed parsley
 

Method

 
Layer potatoes and carrots in a shallow ovenproof dish, dot with butter and season. In a bowl, blend crème fraîche, cream, capers, lemon peel and juice. Pour over vegetables and bake for 20 minutes, or until top is golden brown. Meanwhile, heat olive oil in a frying pan and stir-fry breadcrumbs with garlic until crisp. Remove from pan and stir in parsley. Scatter over cooked gratin and return to oven for 10 minutes. Serve hot. Serves 4.
 

Read more on: bake  |  shallow-fry
 

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