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Ingredients
- 4 Tbsp. (1/2 stick) butter, plus additional for buttering
- 2 lrg Russet potatoes, unpeeled, thinly sliced
- 2 lrg onions, thinly sliced
- 1 lb carrots, peeled and cut on the diagonal into long thin slices Salt and freshly grnd black pepper to taste
- 1 c. well-flavored chicken stock
- 1/2 c. freshly grated Parmesan cheese
Directions
- Preheat the oven to 350 F. Generously butter a medium-size gratin dish.
- Make a layer of one-third of the potato slices in the bottom of the prepared gratin dish. Add in a layer of half the onions and then half the carrots. Dot with 2 Tbsp. of the butter and season well with salt and pepper. Repeat the layers and finish with the remaining one-third of the potato slices. Dot with the remaining 2 Tbsp. of butter and season with salt and pepper. Pour in the stock.
- Cover with aluminum foil and bake till the vegetables are tender, about 45 min. Uncover and sprinkle with the cheese. Bake 10 min longer, till the cheese is golden. Serve very warm.
- Makes 6 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 249 | |
| Calories from Fat 91 | 37% |
| Total Fat 10.41g | 13% |
| Saturated Fat 6.39g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 299mg | 12% |
| Potassium 838mg | 24% |
| Total Carbs 33.38g | 9% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.94g | 4% |
| Protein 7.43g | 12% |
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