Potato and Carrot Gratin Passover Recipe

Don't fight the potatoes. Embrace them!

With Passover comes lots of cleaning, matzah eating, and potato peeling. I know, I know—potatoes get a bad rap during Passover because they’re one of the seemingly few things we can eat (and therefore are made very frequently during these eight days). But I say don’t fight the potatoes. Embrace them! They’re cheap, they’re easy, everybody likes them and they really are delicious.

This Potato and Carrot Gratin recipe is the perfect side dish for your Passover seder. It’s got tender potatoes and carrots surrounded by a luscious, creamy sauce that you won’t be able to get enough of. Top it off with just the right amount of crunchy, salty potato chips and you’ve got yourself some seriously heavenly potatoes. Besides being a total crowd-pleaser that your family and guests will love, it also looks quite stunning with the nice layers of potatoes and carrots. If you make a Potato and Carrot Gratin, your family will definitely not be complaining about another potato dish. I promise.

Quick Tip: While completely worth it, you will be spending some time peeling and cutting the potatoes and carrots. I recommend chatting with a friend on the phone or catching up on your favorite TV show to make the time pass faster.

Potato and Carrot Gratin


5-6 russet potatoes

1 lb carrots

3 Tbsp olive oil

1 large onion

2 cloves garlic, minced

2 Tbsp potato starch

1/4 cup mayonnaise

1 3/4  cups water mixed with 2 Tbsp chicken soup mix

1/4 tsp salt (plus more)

black pepper


3/4 cup crushed potato chips

Fresh dill (optional)


Preheat oven to 350 degrees.

Heat olive oil in a medium saucepan over medium heat.  Add diced onion and sauté until onions are soft and transparent, around 8-9 minutes.  Clear a small hole in the center of the pan and add the minced garlic. Cook garlic in the center until fragrant, stirring constantly to avoid burning (about 30-60 seconds).

Add potato starch to onions and mix well. Add mayonnaise, water, soup powder, and salt, and cook for 2-3 minutes until thickened, stirring constantly.  Remove from flame and set aside.

Peel and slice potatoes and carrots into ¼” thick slices.

To assemble: Pour a thin layer of sauce into a 8×8 baking dish, covering the bottom of the dish. Place a layer of overlapping potato slices in pan, then sprinkle with a layer of carrots. Top with a layer of sauce.  Sprinkle with salt, pepper, and paprika. Repeat twice, for a total of 3 layers of potatoes, carrots, sauce, and spices.

Bake uncovered for 1 hour at 350 degrees.  Remove from oven, add crushed potato chips, and bake for 30 minutes, or until potatoes and carrots are fork-tender.  Garnish with fresh dill if desired.

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