Improvised Fast & Easy Potato Gratin with Carrots
My version of potato gratin is being improvised to super easy way until I am not sure is it still qualified to be called potato gratin. Here is my take of potato gratin with carrots. With intense day-to-day multitasking at hands as a mother and homeschooling teacher, time is essence.
Potato Gratin with Carrots
Firstly, slice the potatoes thinly, followed by shredding the carrots.
Choose the cheese you prefer and grate it as well. I used cheddar cheese block and grated it. Layer the potatoes, followed by shredded carrots layer, then grated cheese layer on your baking pan.
Repeat the above step for two times until the baking pan is 70% full.
Since I have alot of full cream milk powder, I used it instead of cream. Make a cup of milk using the full cream milk powder (mine is Fernleaf brand), mix onion powder, garlic powder, salt and pepper into the cup of milk till dissolve or mix well.
Slowly pour the milk into baking pan.
Leave it to soak for about 10 minutes. Bake for one hour at 180°C. And voila, I got a beautiful crispy on top but juicy within yummy potato gratin.
We all love this dish so much, the boys especially, they can eat this whole day. I am glad I added in the carrots for the purpose of incorporate vegetables into the dish. Next, I will try to add in bacon bits. If you do not prefer onion and garlic powder, you may use chopped onion and garlic. I wanted to do it fast and I have onion and garlic powder, so using them help speed up the whole process.