Layered Potato & Carrot Bake with Creamy Garlic Herb Three-Cheese Pour

This comforting, cheesy vegetable bake layers thinly sliced potatoes and carrots, then smothers them in a rich, garlicky three-cheese cream sauce. It’s golden, bubbly, and perfect as a cozy side dish or vegetarian main. The natural sweetness of carrots balances the earthy potatoes and savory herbs—pure comfort food!

Prep Time: 15 minutes
Cook Time: 65–70 minutes
Total Time: 1 hour 25 minutes (including resting)
Servings: 6
Calories: ~340 kcal per serving (approximate)

Ingredients

For the Vegetable Layers:

• 3 cups thinly sliced potatoes (about 450 g / 1 lb, preferably Russet or Yukon Gold)
• 2 cups thinly sliced carrots (about 300 g / 10 oz, peeled)
• 2 tablespoons olive oil (30 ml)
• 1 teaspoon salt (6 g)
• ½ teaspoon freshly ground black pepper (2 g)

For the Creamy Garlic Herb Three-Cheese Pour:

• 1 cup heavy cream (or double cream, 240 ml)
• 2 cloves garlic, finely minced (about 6 g)
• ½ teaspoon dried thyme (1 g)
• ½ teaspoon dried oregano (1 g)
• ½ cup shredded mozzarella cheese (60 g)
• ½ cup shredded cheddar cheese (60 g)
• ¼ cup grated Parmesan cheese (30 g)

Optional Toppings:

• Chopped fresh parsley or thyme
• Extra grated Parmesan cheese for sprinkling

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a medium-large baking dish (about 9×9-inch or similar) with butter or oil.
2. Prepare the vegetables: In a large bowl, toss the thinly sliced potatoes and carrots with the olive oil, salt, and black pepper until evenly coated.
3. Layer the bake: Arrange the seasoned vegetables in the baking dish, alternating layers of potatoes and carrots (e.g., potato → carrot → potato → carrot). Press down gently after each layer to compact them slightly for even cooking.
4. Make the cheese pour: In a medium bowl, whisk together the heavy cream, minced garlic, dried thyme, dried oregano, shredded mozzarella, shredded cheddar, and grated Parmesan until smooth and well combined. The mixture will be thick and cheesy.
5. Assemble: Slowly pour the creamy cheese mixture evenly over the layered vegetables, letting it seep down between the layers. Gently shake the dish or use a spatula to help distribute if needed.
6. Bake: Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for an additional 20–25 minutes, or until the top is golden brown, bubbly, and the vegetables are fork-tender.
7. Rest & serve: Let the bake rest for 10 minutes before serving (this helps it set). Garnish with chopped fresh parsley or thyme and a sprinkle of extra Parmesan, if desired.

Tips for Success

• Use a mandoline slicer for uniformly thin slices—this ensures even cooking.
• For extra flavor, add a pinch of nutmeg to the cream mixture or swap in fresh herbs (double the amount if using fresh instead of dried).
• Make it ahead: Assemble up to the pouring step, cover, and refrigerate for up to 24 hours before baking (add 10–15 extra minutes to the covered bake time).
• Variations: Add sliced onions between layers or mix in some cooked bacon bits for a non-vegetarian twist.

Enjoy this hearty, crowd-pleasing bake—it’s creamy, cheesy, and loaded with vegetables!

Let me know if you’d like adjustments (e.g., vegan version, lower-calorie tweaks, or different herbs)!