The humble carrot often gets used alongside other vegetables to help season stocks, soups, stews, and sauces, getting lost in the mixing pot of deliciousness. But carrots are actually so tasty, with an earthy flavor that's delicate yet impressive. Instead of letting the orange root veggie get lost in the mirepoix, put them center stage (well, side stage) with this bubbling carrot casserole that combines cream, garlic, and gooey gruyère cheese.
Using gruyère cheese adds a touch of nutty flavor to the casserole along with just the right amount of gooeyness.
- 2 pounds carrots, peeled and sliced thinly on the bias
1 teaspoon olive oil
1 clove garlic, chopped
1 tablespoon flour
1 cup heavy cream
1 cup whole milk
1/8 teaspoon thyme
1/8 teaspoon dry mustard
1/8 teaspoon paprika
1/2 cup shredded gruyère cheese
- Preheat oven to 375˚F.
- Lightly grease a casserole dish, and then cover the bottom of the dish with half of the carrots.
- Add the olive oil and garlic to a saucepan, and simmer over medium heat until the edges of the garlic have slightly browned. Add the flour, and stir for 1 minute, cooking the flour.
- Pour the cream and milk into the pan, and whisk until the mixture just about boils. Remove from heat, and add the dry mustard, thyme, and paprika, creating a creamy sauce.
- Sprinkle half the cheese over the carrots, top with half of the cream mixture, and then top with the remaining carrots. Pour the remaining cream mixture over the carrots, and cover with tinfoil.
- Bake for 30 minutes, and then remove and top with the remaining cheese. Bake for an additional 10 minutes, until the top is bubbling and slightly browned.
- Remove and let set for 10 minutes before serving.
- Side Dishes
- North American
- 4 servings
- Total Time
- 39 minutes, 59 seconds