POTATOES AND CARROTS IN CREAM (POMMES DE TERRE ET CAROTTES A LA CREME)

Potatoes and Carrots in Cream (Pommes de Terre et Carottes a la Creme) image

Provided by Pierre Franey

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 large carrots, about 1/2 pound
3 large Idaho, Maine or russet potatoes, about 1 1/2 pounds
1 1/4 cups milk
1/2 cup heavy cream
Salt to taste if desired
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/4 cup freshly grated Parmesan cheese
1 tablespoon finely chopped parsley

Steps:

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.

Nutrition Facts : @context http, Calories 346, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 16 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 827 milligrams, Sugar 8 grams