Ingredients
- 3 large carrots, about 1/2 pound
- 3 large Idaho, Maine or russet potatoes, about 1 1/2 pounds
- 1 ¼ cups milk
- ½ cup heavy cream
- Salt to taste if desired
- Freshly ground pepper to taste
- ⅛ teaspoon freshly grated nutmeg
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
335 calories; 15 grams fat; 9 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 9 grams protein; 53 milligrams cholesterol; 189 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat broiler to high.
- Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 3/4 cups.
- Peel potatoes and, using knife or a food processor, cut into thin slices, each about sixteenth of an inch. As potatoes are sliced drop into cold water to prevent discoloration. Drain. There should be about 4 cups.
- Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
- Turn potato and carrot mixture into baking dish. Sprinkle with cheese and run under broiler until nicely browned on top. Sprinkle with parsley and serve.
40 minutes
Dining and Cooking