Carrots Au Gratin
Transform your humble carrots into an irresistible side dish with this luscious Carrots Au Gratin recipe. Featuring tender carrot slices bathed in a creamy, cheesy sauce made with sharp cheddar and Parmesan, this dish is crowned with a golden, crunchy breadcrumb topping that adds the perfect contrast in texture. This family-friendly recipe starts with a quick parboil for the carrots, followed by a silky roux-based sauce infused with garlic powder for an extra layer of flavor. Ideal for holidays or weeknight dinners, this decadent dish is baked to bubbly perfection and can be garnished with fresh parsley for a vibrant finishing touch. Ready in under an hour, Carrots Au Gratin is a crowd-pleaser that makes vegetables the star of the table! Keywords: Carrots Au Gratin, cheesy vegetable bake, carrot side dish, holiday side recipe.
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Recipe Information
Ingredients
- 6 large carrots
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 1.5 cups shredded sharp cheddar cheese
- 0.5 cups grated Parmesan cheese
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.25 teaspoons black pepper
- 0.75 cups breadcrumbs
- 1 tablespoons olive oil
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash and peel the carrots, then slice them into 1/4-inch rounds.
Bring a large pot of salted water to a boil. Add the carrot slices and cook for 5-6 minutes until just tender. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually whisk in the milk and heavy cream, making sure there are no lumps. Continue cooking and whisking until the mixture thickens, about 5-6 minutes.
Remove the saucepan from heat and stir in the shredded cheddar cheese and Parmesan cheese until melted. Add the garlic powder, salt, and black pepper. Taste and adjust seasonings if needed.
Place the cooked carrots in an even layer in a greased 9x13-inch baking dish. Pour the cheese sauce evenly over the carrots, spreading it out with a spatula if necessary.
In a small bowl, mix the breadcrumbs with the olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the cheese sauce.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for 5 minutes. Optionally, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 101.5 g | 508% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 5930 mg | 258% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 49.7 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2453 mg | 189% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2173 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
