Cookbook Project: Vegetables on the Side

This week's cookbook is Vegetables on the Side, one of a pile that my aunt gave me for my bridal shower.  This one, I had very high hopes for, since it's one of those that you buy a weird vegetable, turn to a page in the book, and find a good recipe.  I can see it coming in handy with our CSA share this summer.

Carrot, Potato, and Onion Gratin
Ingredients:

• 1/2 stick butter 
• 2 large russet potatoes, unpeeled, thinly sliced
• 2 large onions, thinly sliced
• 1 pound carrots, peeled and cut on the diagonal and long thin slices
• Salt and freshly ground black pepper to taste
• 1 cup well-flavored chicken stock
• 1/2 cup freshly grated Parmesan cheese

Procedure:

1. Preheat the oven to 350 and grease a "gratin dish" (I would use an 8x8 pan)
2. Layer 1/3 of potato slices in the bottom of the greased dish.  Add a layer of half the onions, and then half the carrots.  
3. Add 2 tbsp of butter on top of the carrots.  
4. Pile on more potato slices, half the onions, and then the rest of the carrots.  Add more butter, than the last of the potatoes.  Add the last of the butter.  
5. Pour in the stock.  Cover with foil.
6. Bake for 45 minutes; then uncover and add cheese and bake for another 15 minutes.