Zesty Carrot Gratin
Elevate your side dish game with this Zesty Carrot Gratin, a vibrant twist on a classic comfort food. This recipe combines tender, blanched carrot rounds with a creamy, cheddar-infused sauce, delicately enhanced by the bright citrus kick of fresh orange zest. Topped with a golden, crunchy layer of panko breadcrumbs and Parmesan, this gratin delivers a perfect balance of creamy, zesty, and savory flavors in every bite. It's simple to prepare, with just 20 minutes of prep time, and bakes to bubbly perfection in under 30 minutes. Ideal for holiday dinners or weeknight meals, this dish pairs beautifully with roasted meats or grilled vegetables. Garnish with fresh parsley for a pop of color and flavor, and watch this irresistible side become the star of your table! Keywords: carrot gratin, creamy side dish, orange zest, cheddar cheese, holiday recipe.
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Recipe Information
Ingredients
- 900 grams Carrots
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 240 milliliters Milk
- 120 milliliters Heavy cream
- 150 grams Sharp cheddar cheese, grated
- 1 orange Zest of an orange
- 60 grams Panko breadcrumbs
- 40 grams Parmesan cheese, grated
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 190°C (375°F). Grease a medium-sized baking dish and set it aside.
Peel the carrots and slice them into 1/4-inch (6-mm) thick rounds. Bring a large pot of salted water to a boil, add the carrots, and blanch for 5 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden.
Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook the mixture over medium heat, stirring constantly, until it thickens (about 4-5 minutes).
Remove the saucepan from the heat and stir in the grated cheddar cheese and orange zest. Season with salt and black pepper to taste.
Place the blanched carrots in the greased baking dish and evenly pour the cheese sauce over them, ensuring all the carrots are coated.
In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and olive oil. Stir to evenly coat the breadcrumbs with the oil.
Sprinkle the breadcrumb mixture evenly over the top of the carrots and cheese sauce.
Bake the gratin in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is bubbly.
Remove the gratin from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.2 g | 190% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 59.7 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 2180 mg | 168% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3547 mg | 75% | |
*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.
