Potatoes and Carrots in Cream (Pommes de Terre et Carottes a la Creme)
Published December 14, 1982
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 large carrots, about ½ pound
3 large Idaho, Maine or russet potatoes, about 1 ½ 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 analysis per serving (4 servings)
44 grams carbs; 48 milligrams cholesterol; 356 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 4 grams fiber; 836 milligrams sodium; 11 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat broiler to high.
- Step 2
Trim carrots and scrape. Cut each into eighth-inch thick rounds; there should be 1 ¾ cups.
- Step 3
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.
- Step 4
Bring milk, cream, salt, pepper and nutmeg to boil in skillet. Add potatoes and carrots. Stir. Let simmer, stirring often, 25 minutes.
- Step 5
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.
Private Notes
Comments
This is delish, a quick simple scalloped potato casserole. A mandolin here makes quick work of the vegetable preparation. I require seasoning in a potato dish, a teaspoon of kosher salt and a dozen good grinds of pepper. Simmer until it develops the consistency and doneness you want. Mine was just over 25 minutes