Servings: 8 to 10
This gratin is made a little differently from the others—the carrots are parcooked in the cream, adding an extra infusion of flavor.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Excellent dish. Easy to make. Everyone asks for the recipe!
I loved this! Cut the carrots a little larger and still didn't need 30 min in the oven, more like 20. Next time I'll try adding chicken broth, or using a smaller pan to initially cook them so the cream doesn't cook up so fast. Yummy!
Certainly a different way to present carrots. Very rich, but went well with a holiday meal.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?