Acadian Potato and Carrot Gratin

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, layered gratin featuring locally grown potatoes and carrots baked with Gruyère and Parmesan for a hearty side dish. This Canadian-inspired vegetarian recipe, ready in about 70 minutes, pairs potatoes, carrots, whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 45 min Serves 6 Canadian cuisine 320 cal/serving

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Ingredients

2 large, peeled and thinly sliced (1/4 inch thick) potatoes
2 medium, peeled and thinly sliced (1/4 inch thick) carrots
1 cup whole milk
1/2 cup heavy cream
1/4 cup, grated Gruyère cheese
1/4 cup, grated Parmesan cheese
2 tbsp unsalted butter
1 tsp dried thyme
to taste salt
to taste freshly ground black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish.
Step 2: In a large bowl, combine 2 thinly sliced potatoes, 2 thinly sliced carrots, and 1 tsp dried thyme. Season with salt and freshly ground black pepper to taste.
Step 3: In a small saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1 cup whole milk and 1/2 cup heavy cream, cooking for 5 minutes until warm but not boiling.
Step 4: Pour the warm milk mixture over the potatoes and carrots in the bowl, stirring to coat. Transfer to the prepared baking dish.
Step 5: Sprinkle 1/4 cup grated Gruyère cheese and 1/4 cup grated Parmesan cheese evenly over the top.
Step 6: Bake for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.