Ingredients :

• The carrots — Ordinary carrots, not the baby ones or the pre-shredded bags. Cut them into thin rounds — about 3 mm — so they truly melt in the oven without staying firm in the center. The consistency of the cut matters more than the variety.
• Low-fat tartiflette cheese — Light Reblochon if you can find it, otherwise light Raclette slices — both work well. Avoid 0% fat cheeses: they don’t melt, they sweat. You need at least 15% fat to get a gratin worthy of the name.
• Turkey ham — Buy it in thick slices that you cut yourself into chunky pieces, not thin shavings. It gives bite and a rustic feel that holds up well during cooking. 150 g is the right amount — enough to taste the salty flavor without dominating.
• The egg-milk mixture — Two whole eggs in 400 ml of semi-skimmed milk. Whisk really well — if the egg isn’t well incorporated, it concentrates at the bottom and the gratin sticks. Nutmeg is optional on paper, mandatory in practice: even a pinch changes the result.