Recipe - Potato And Carrot Gratin

2 pound Yukon Gold Potatoes; Peel,
Slice Very Thin
1 teaspoon Salt
One half teaspoon Freshly Ground Pepper
One half teaspoon Dried Basil
1 md Onion; Finely Chopped
4 md Carrots; Very Thinly Sliced
1 cup Vegetable Broth; To 1 One half C

The carrots can be replaced with parsnips if you prefer.

Position rack in upper third of oven. Preheat oven to 400F. Grease shallow
2 One half 3 qt casserole.

Pat potatoes dry with paper towels. Arrange half the potato slices in
single layer over bottom of prepared casserole, overlapping slightly.
Season with a little salt, pepper and basil. Sprinkle with half the chopped
onion.

Add all carrot slices, overlapping slightly. Season with a little salt,
pepper and basil; sprinkle with remaining onion. Top with remaining potato
slices, overlapping slightly. Season with remaining salt, pepper and basil.

Add enough broth to come threequarters of the way up the vegetables. Cover
casserole with lid or foil and bake until potatoes are almost tender, 30
40 min. Uncover and bake until potatoes are very tender, about 25 in more.
Serve hot.

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