Carrots au Gratin is a delightful casserole is another great option for the upcoming holidays. I’ve made this side dish several times in the past for family dinners and potlucks as well. The recipe is not overly difficult and has wonderful, savory flavors your family will enjoy.
I’ve used Ritz cracker crumbs for the topping or Corn Flakes as shown in these pictures. The key to using Corn Flakes, however, is to make sure you really crush them well, otherwise they can cause the casserole to be a little too crunchy. The cheese sauce is really something special, too. It has green onions, parsley, salt and pepper along with a lot of sharp cheddar cheese that makes this casserole mouthwatering as well as outstanding.
I found this recipe on the Internet years ago and have adapted it to our tastes over the years. I use cream and half-and half instead of milk. I prefer using green onions instead of yellow, and I’ve made this casserole just as many times with Ritz Cracker crumbs as I have with Corn Flakes crumbs. I also use a good sharp cheddar cheese rather than American cheese. With all these changes, the flavors and texture of this dish are marvelous.
If you’re looking for a simple and economical way to make carrots, then consider this Carrots au Gratin recipe. Each batch makes about 10 servings so it’s excellent for a potluck or company. But you can easily cut it down in half if you are making it just for your family. Here’s a carrot casserole recipe I think you and your family will really enjoy. Check it out!
Carrots au Gratin is a very tasty carrot casserole that’s not overly difficult to make.
Here’s a close up so you can see the texture of this casserole.
Here’s a look at the interior of Carrots au Gratin. Carrots au Gratin is a great recipe to use as a holiday side dish.
Here’s what I did.
Melt butter and add green onions and saute. After sauteeing the onions about 5 minutes, stir in flour.
Add cream in 1/8 cup amounts until all the cream is absorbed. Add half-and-half in 1/8 cup amounts until all the cream has been incorporated into the sauce.
Whisk to combine. Heat sauce until it thickens.
Add salt, pepper, and cheese.
Stir to combine. Heat sauce until cheese melts.
Cook carrots and drain.
Add cheese sauce.
Stir to combine. Spray 9×13″ casserole dish with cooking spray. Add carrot mixture.
Crush Corn Flakes with rolling pin. Crush 3 cups of Corn Flakes until they crush down to 1 cup.
Add butter to Corn Flake crumbs. Stir to combine.
Sprinkle Corn Flake mixture over top of the carrots.
Cover casserole with foil. Bake at 350 for about 40 minutes. Remove foil and allow casserole to brown slightly an additional 5 minutes without foil.
Here’s a serving of Carrots au Gratin.
Here’s the casserole just out of the oven. (I saved out a small portion for us and made the larger casserole for friends). If you love carrots, you will love this great tasting casserole.
Here’s the recipe.
CARROTS AU GRATIN
(Recipe adapted from Kellogg’s Corn Flakes)
- 3 cups [url href=”http://www.kelloggs.com/en_US/carrots-au-gratin.html” target=”_blank” title=”kelloggs corn flakes”]Kelloggs Corn Flakes[/url], crushed to 1 cup
- 1 stick Land O’ Lakes butter, divided
- 4 green onions, sliced
- ½ cup all-purpose flour
- 1 tsp. salt
- ½ tsp. pepper
- ½ cup heavy whipping cream
- 1 ½ cups half-and-half cream
- 2 cups Sargento sharp cheddar cheese, shredded
- 4 lbs. crinkle-cut carrots, cooked and drained
- 1 tbsp. parsley flakes
- Combine crumbs and 4 tbsp. melted butter; set aside.
- Add onion to remaining butter.
- Sauté over low heat.
- Add flour, salt and pepper.
- Stir in cream and half and half in 1/8 cup increments.
- Increase heat to medium; cook until bubbly and thickened, stirring constantly.
- Add cheese; stir until smooth.
- Stir in cooked carrots and parsley.
- Spread in greased 9×13” baking dish.
- Sprinkle with crumb mixture.
- Cover casserole with foil.
- Bake in 350° oven about 40 minutes.
- Remove foil and bake an additional 5 minutes or until bubbly and crumbs are golden.[br]
- [b]NOTE:[/b] You can also use Ritz cracker crumbs – use 1 sleeve, crushed.
The cheesy sauce for these carrots is amazing.
The Corn Flake topping adds just a little bit of crunch to the recipe. This is a great way to use up garden produce, too!
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