Carrot-Potato Gratin - cooking recipe

Ingredients

2 - 1/4 pounds baking potatoes, peeled and thinly sliced
1 - 1/4 pound large carrots, peeled and thinly sliced
1 tsp. salt
6 ounces Comte or Gruyere cheese, grated
1 cup chicken broth
1/4 cup unsalted butter

Preparation

Position rack in top third of oven and preheat to 375 degrees. Spray 9 x 13 glass baking dish with cooking spray.
Bring large pot of salted water to a boil.
Add sliced potatoes and carrots.
Cover and cook 5 minutes.
Drain well.
Arrange 1/3 of cooked vegetables in bottom of prepared dish.
Sprinkle with 1/3 tsp. salt and generous amount of pepper.
Sprinkle 1/3 of grated cheese over layer.
Repeat, layering with remaining cooked vegetables, salt, pepper and grated cheese.
Pour chicken stock over vegetables.
Dot top with 1/4 cup unsalted butter.
Cover and bake until chicken stock is absorbed and vegetables are tender, about 1 hour. Uncover, and bake until top is golden brown, about 10 minutes more. Let gratin stand at room temperature 10 minutes before serving. Serves 8.