Spiraled Blue Potato And Yellow Carrot Casserole by urbankitchenapothecary | Quick & Easy Recipe | The Feedfeed
Spiraled Blue Potato And Yellow Carrot Casserole
"Making a fall tian (or a ratatouille as some like to call it) with Adirondack blue potatoes & yellow carrots tonight. I've been totally obsessed with this beautiful heirloom potato variety lately, and when the ultra-talented Christine of @conscious_cooking announced her #yommmelove party I knew exactly what I would be bringing to the festivities. It's still in the oven and omg smells so good! Trying to convince the hubs aka #mrtraditional to agree to this one for Thanksgiving, but he's partial to mashed potatoes. Anyway..."
-- @urbankitchenapothecary

Blue Potato and Yellow Carrot Raratouille


Purple Potatoes, sliced into rounds

Yellow carrots, sliced into rounds


olive oil


thyme & fresh sage, to taste

Celtic salt & black pepper to taste

1-2 tbsp cheddar cheese, grated

1-2 tbsp parmesan, grated


Cook the shallots down in olive oil with garlic, thyme & fresh sage. Transfer to a round baking dish.

Arrange the veggies on the bed of cooked down shallots. Season with olive oil, Celtic salt, black pepper and thyme.

Bake at 375F covered for 30 mins. Then uncover it and sprinkle with shredded cheddar + parm and bake at 425 for an additional 20 mins.