Recipe - Potato And Carrot Gratin Diamonds

1 One fourth pound Russet; (baking) potatoes
6 tablespoon Cornstarch
2 One fourth pound Carrots; grated coarse in a
; food processor
2/3 cup Minced shallot
1 cup Heavy cream
1 cup Milk
2 lg Eggs

In a food processor fitted with the coarse grating disk grate the potatoes,
peeled, and in a bowl toss them with 2 tablespoons of cornstarch. In
another bowl toss the carrots with the remaining 4 tablespoons cornstarch.
In a buttered 13 by 9inch baking dish spread half the carrot mixture, add
the potato mixture, spreading it evenly, and sprinkle the shallot over the
potatoes. Add the remaining carrot mixture, spreading it evenly, and tamp
the mixture down with a rubber spatula. In a bowl whisk together the cream,
the milk, the eggs, and salt and pepper to taste, pour the mixture over the
carrot mixture, and bake the gratin in the middle of a preheated 375F. oven
for 45 minutes, or until the vegetables are tender and golden. Let the
gratin cool and chill it, covered, overnight. Cut the gratin into diamonds,
transfer the diamonds to a buttered baking sheet, and heat them in a
preheated 350F. oven for 15 minutes, or until they are heated through.

Serves 6.

Gourmet December 1991

Converted by MC_Buster.

Converted by MM_Buster v2.0l.