Potatoes Gratin with Glazed Carrots
The potato is an excellent, inexpensive staple. For centuries it's been known that potatoes contain most of the vitamins and minerals (vitamin C, B6, potassium, magnesium, and iron, to name a few) needed for sustenance, while being incredibly cheap. Here potatoes are dressed up in a classic gratin with onion and cheese. The meal is rounded off with fancy glazed carrots.
Makes 2 Servings
- $2.58 per serving
Show Detailed Pricing
-
1
tablespoon
oil (or butter) 5¢
-
2
potatoes large, cut into 1/8-inch thin slices $1.05
-
3/4
onion, chopped into small pieces 22¢
-
3
pinches
salt and pepper, to taste 3¢
-
1
cup
swiss cheese (or sharp cheddar), grated $1.93
-
1
cup
milk 41¢
-
*
1
pinch
nutmeg optional
-
- For the glazed carrots:
-
6
carrots, peeled 82¢
-
2
tablespoons
honey (or sugar) 65¢
-
*
1
tablespoon
frozen orange juice concentrate (or a squeeze of fresh orange) optional
-
Total Cost:
$5.17
-
Per Serving:
$2.58
*Optional ingredients are not counted towards pricing
Prep Time: About 35 minutes
Cook Time: About 45 minutes
Instructions:
- Preheat the oven to 400 degrees. Lightly coat a small pie pan or small baking dish with a film of butter or oil (a smaller pan will make a thicker gratin). Place a layer of potatoes in the pan, sprinkle with onion, salt and pepper, a pinch or two of nutmeg, and a layer of cheese. Repeat the layering until all ingredients are used, finishing with cheese on top.
- Pour milk over the potatoes and bake for about 45 minutes. The gratin is done when it bubbles, the top layer of cheese turns light brown and the potatoes are soft when tested with a fork.
- While the gratin bakes, place the carrots in a pan with enough water to cover them. Bring to a boil, cover the pan, and cook for about 5 minutes or until the carrots are almost tender. Drain off the water and add 2 tablespoons honey or sugar to the pan (to taste), and salt and pepper. If you happen to have frozen orange juice concentrate, toss a tablespoon into the pan for extra flavor, or a squeeze of fresh orange. Cook the carrots over low heat for about 5 more minutes until they are glazed and can be cut with a fork.
- To serve, cut sections of the gratin and place on a plate along with a few pieces of carrot. To create an impressive presentation (as in the photo), let the gratin cool first, then slice into segments, and reheat just before serving by placing the plate in a hot oven for a few minutes (be sure it is an oven-safe plate).