Potato and Carrot Gratin

This was too easy and a little too comforting as well. Comfort food to the bone!

Slice potatoes and root veggies (in this case onion and carrot, but Jerusalem artichoke works too) and put them in a mixing bowl. Using a mandoline makes slicing these guys easy, but you can use a knife too - just be careful!

Preheat the oven to 350F. Combine the veggies with olive oil, garlic, rosemary and salt and pepper. Lay this mixture in a casserole dish (as shown). Then pour the soup stock over the mixture and bake for 1 hour or soft. 

Take the dish out of the oven and cover it with cheese. Bring the oven up to 400F and bake for 10 minutes more!

We ate it with brown rice.. yum yum!

Easy to follow recipe:

Slice 'em up:

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Some potatoes

Some onions

Some carrots or other roots

Some garlic

Mix in:

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3 Tbsp olive oil, or more

2 tsp. rosemary (less if it's dried)

salt & pepper

Pour over:

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1-1/4 cup soup stock or white wine (you might need more)

Add when cooked to finish:

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1/2 cup grated cheese.. like parmesan or something bold and pungent!

Herbs to dress it up later? I'll leave that up to you!! Garnish as you wish!