Rainbow Carrots, Potato & Chive Gratin

Ingredients

• 500 g Findus Rainbow carrots
• 400 g baby potatoes, peeled
• 1 C (250 ml) cream
• 1 tsp (5 ml) crushed garlic
• 1/2 tsp (2.5 ml) fine salt
• 1/4 tsp (1.25 ml) ground pepper
• 2 Tbsp (30 ml) Gruyere cheese, finely grated
• 2 Tbsp (30 ml) chives,
• finely chopped
• Extra Gruyere cheese
• Pre heat the oven to 180 °C.

Instructions

1. 1

   Bring a saucepan of salted water to the boil. Boil the carrots for 1 minute and then refresh in some cold water.

2. 2

   Thinly slice the potatoes to match the thickness of the carrots. Combine the carrots and potatoes in a mixing bowl.

3. 3

   Combine the cream, garlic, salt, pepper and cheese.

4. 4

   Place a layer of the carrot and potato mixture into a baking dish. Pour one third of the cream mixture over this layer and scatter half of the chives onto the vegetables. Layer the next third of carrot mixture on top, pour another third of the cream mixture over the top. Sprinkle the remaining half of the chives on top. Make a last layer of carrots and potatoes and pour the remaining cream over the veggies. Grate some Gruyere cheese on top and bake for 45 – 50 minutes until tender and golden.

5. 5

   Best served with: Roasted Chicken, Grilled Fish or Lamb Chops.