Potato and carrot gratin
By Nick Nairn
From Ready Steady Cook
Ingredients
- 200ml/7fl oz double cream
- 150ml/5fl oz milk
- 1 lemon, zest only
- salt and freshly ground black pepper
- 1 potato, peeled and sliced finely on a mandoline
- 3 baby carrots, peeled, cut in half lengthways
Method
Preheat the oven to 180C/350F/Gas 4.
Heat the cream and milk in a medium sized saucepan over a low heat and bring to a simmer.
Add the lemon zest and season with salt and freshly ground black pepper.
Add the sliced potato and halved baby carrots and bring to the boil. Transfer to an ovenproof dish and place into the oven to cook for 15-20 minutes, or until cooked and golden-brown on top.
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