Carrots Au Gratin a La Gail
Elevate your veggie game with Carrots Au Gratin a La Gail, a decadent twist on a classic side dish that’s guaranteed to steal the spotlight at any table. Tender, thinly sliced carrots are layered with a velvety béchamel sauce infused with a hint of nutmeg and topped with a blend of sharp cheddar and Parmesan cheeses. A golden, crispy breadcrumb-parsley topping adds the perfect textural contrast to this creamy, cheesy wonder. This oven-baked dish is a comforting yet elegant choice for family dinners, holiday spreads, or potlucks, showcasing its irresistible combination of flavors and textures. Ready in under an hour, this recipe delivers a crowd-pleasing side that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 6 medium Carrots
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Ground nutmeg
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 cups Breadcrumbs
- 1 tablespoon Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Peel the carrots and slice them thinly into rounds approximately 1/8 inch thick using a sharp knife or mandoline slicer.
In a medium saucepan over medium heat, melt the butter. Once melted, add the flour, whisking constantly to form a smooth roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the milk and cream, continuing to whisk to avoid lumps. Cook the mixture until it thickens and starts to bubble, about 3-4 minutes.
Season the béchamel sauce with salt, black pepper, and nutmeg. Remove from heat and stir in half of the shredded cheddar cheese (1/2 cup) until melted and incorporated.
Grease a 9x9-inch baking dish or a similar-sized casserole dish with butter or nonstick spray.
Spread a layer of the sliced carrots evenly in the bottom of the dish. Spoon a portion of the béchamel sauce over the carrots to coat them, and repeat in layers until all the carrots and sauce are used up.
Sprinkle the remaining cheddar cheese (1/2 cup) and the grated Parmesan cheese evenly over the top of the dish.
In a small bowl, combine the breadcrumbs with the chopped parsley. Sprinkle the breadcrumb mixture over the cheese layer for a crispy, flavorful topping.
Place the dish in the preheated oven and bake for 35-40 minutes, or until the carrots are tender when pierced with a fork and the topping is golden and bubbly.
Let the dish rest for 5 minutes before serving. Garnish with additional parsley if desired and enjoy your Carrots Au Gratin a La Gail!
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 40.3 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1870 mg | 144% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2010 mg | 43% | |
*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.
