Fine Cooking Magazine - November/December 2020

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.

Ingredients

1 oz. (2 Tbs.) unsalted butter; more at room temperature for the dish
1-1/2 Tbs. extra-virgin olive oil
1 medium yellow onion, cut into 1/2-in. dice (about 1-1/2 cups)
Kosher salt
1 cup plain panko
2 Tbs. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
1 cup heavy cream
1 Tbs. Dijon mustard
Freshly ground black pepper
3 lb. large carrots (about 12), peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick half-moons
4 oz. coarsely grated sharp Cheddar (1 cup)

Calories (kcal) : 240
Fat Calories (kcal): 160
Fat (g): 17
Saturated Fat (g): 10
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 6
Cholesterol (mg): 50
Sodium (mg): 450
Carbohydrates (g): 18
Fiber (g): 4
Protein (g): 5

Preparation

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9×13-in. (or similar) baking dish. In a 12-in. skillet, heat the oil over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 7 to 10 minutes.
Meanwhile, melt the butter and pour into a medium bowl. Add the panko, parsley, and thyme and toss well.
Whisk the heavy cream, mustard, 1-1/2 tsp. salt, and 1/4 tsp. pepper into the onion, scraping up any browned bits, and then stir in the carrots. Bring just to a boil, cover, lower the heat to medium low, and simmer until the carrots are crisp-tender, 10 to 12 minutes.
Spread the carrot mixture evenly in the prepared dish. Scatter the Cheddar over the carrots, top with the panko mixture, and bake until the carrots are tender when pierced with a fork and the crumbs are golden-brown, 30 to 40 minutes.
Let rest for 15 minutes before serving.

(6 ratings) Read Reviews

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Reviews

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Reviews (6 reviews)

jeroline | 12/22/2013
Excellent dish. Easy to make. Everyone asks for the recipe!
ndchef | 02/23/2013
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!
allsbrow | 11/27/2012
Certainly a different way to present carrots. Very rich, but went well with a holiday meal.

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What We're Cooking Now

Name: Carrot and Sharp Cheddar Gratin
Yield: 8 to 10 servings
Ingredients: 1 oz. (2 Tbs.) unsalted butter; more at room temperature for the dish; 1-1/2 Tbs. extra-virgin olive oil; 1 medium yellow onion, cut into 1/2-in. dice (about 1-1/2 cups); Kosher salt; 1 cup plain panko; 2 Tbs. chopped fresh flat-leaf parsley; 2 tsp. chopped fresh thyme; 1 cup heavy cream; 1 Tbs. Dijon mustard; Freshly ground black pepper; 3 lb. large carrots (about 12), peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick half-moons; 4 oz. coarsely grated sharp Cheddar (1 cup)