Two of our favourite vegetables of all time, together here in one delicious dish.  With its hint of Parmesan and crispy finish, this is the perfect dish to re-invigorate your spud and carrot offering at meal time!

carrot and potato gratin.jpg


  • 4 extra-large carrots

  • 6 medium Irish Gold or other potatoes

  • 90g Parmesan, grated2 garlic cloves, peeled and crushed

  • 2 tablespoons unsalted butter, at room temperature

  • 200ml chicken stock (homemade or low sodium)

  • 1 sprig of thyme, plus 3/4 teaspoon chopped thyme leaves

  • salt and freshly ground pepper, to taste


  1. Heat the oven to 180 C° and rub the inside of a baking dish with 1 of the garlic cloves and 1 tablespoon of the butter.

  2. Warm the stock with the second garlic clove and the sprig of thyme in a small saucepan over low heat.

  3. Peel the carrots and potatoes and slice them very thinly, using a mandolin or a very sharp knife; cut the carrots on the diagonal so that they’re as close in size to the potatoes as possible. Dry them on a kitchen towel before you layer them in the dish.

  4. Cover the bottom of the baking dish with a layer of alternating slices of potato and carrot; start at the edges and work your way towards the center of the dish, overlapping the slices.

  5. Season the vegetables with salt and pepper and sprinkle a third of the chopped thyme leaves and a third of the Parmesan evenly over them. Repeat with two more layers of potatoes, carrots, salt, pepper, thyme, and cheese. 

  6. Scoop the garlic and thyme out of the stock and carefully pour it over the vegetables.

  7. Pour the melted butter evenly over the top and bake for about an hour, until the gratin is brown and bubbly and a sharp knife slides easily through the layers.