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Potato and Carrot Gratin

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Embrace the potatoes with this decadent side dish that’s perfect for any holiday table.

  • Total Time: 2 hours
  • Yield: Serves 6-8


  • 56 russet potatoes
  • 1 lb carrots
  • 3 Tbsp olive oil
  • 1 large onion
  • 2 cloves garlic, minced
  • 2 Tbsp potato starch
  • ¼ cup mayonnaise
  • 1 ¾ cups water mixed with 2 Tbsp chicken soup mix
  • ¼ tsp salt + more to taste
  • black pepper
  • paprika
  • ¾ cup crushed potato chips
  • fresh dill (optional)


  1. Preheat oven to 350°F.
  2. 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).
  3. 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.
  4. Peel and slice potatoes and carrots into ¼-inch-thick slices.
  5. 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 three layers of potatoes, carrots, sauce and spices.
  6. Bake uncovered for 1 hour.  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.
  • Author: Samantha Mattox
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Vegetarian