Ingredients with Measurements:
- 2 lbs carrots, peeled and sliced
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup breadcrumbs
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the sliced carrots and cook for 5-7 minutes, or until tender. Drain and set aside.
3. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until lightly browned.
4. Gradually whisk in the milk, mustard, garlic powder, onion powder, salt, and pepper. Cook for 5-7 minutes, or until the sauce has thickened.
5. Stir in the shredded cheddar cheese until melted and smooth.
6. Add the cooked carrots to the cheese sauce and stir to combine.
7. Pour the mixture into an oven-safe baking dish.
8. Sprinkle the breadcrumbs evenly over the top of the gratin.
9. Bake for 25-30 minutes, or until the breadcrumbs are golden brown and the gratin is heated through.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 315
Fat: 18g
Carbohydrates: 23g
Protein: 16g
Sodium: 620mg
Sugar: 10g
Substitutions for ingredients:
- Carrots: You can substitute parsnips or sweet potatoes for the carrots.
- Butter: You can use margarine or vegetable oil instead of butter.
- Milk: You can use any type of milk you prefer, such as almond milk or soy milk.
- Cheddar cheese: You can use any type of cheese you like, such as Gouda or Swiss.
- Breadcrumbs: You can use panko breadcrumbs or crushed crackers instead of regular breadcrumbs.
Variations:
- Add cooked bacon or ham to the gratin for extra flavor.
- Top the gratin with sliced tomatoes or roasted red peppers before baking.
- Use a mixture of different cheeses, such as mozzarella and Parmesan, for a more complex flavor.
- Add chopped fresh herbs, such as thyme or parsley, to the cheese sauce for extra freshness.
Tips and tricks:
- Make sure to slice the carrots evenly so they cook at the same rate.
- Don't overcook the carrots, as they will continue to cook in the oven.
- Use a whisk to make sure the cheese sauce is smooth and free of lumps.
- Let the gratin cool for a few minutes before serving, as it will be very hot.
Storage instructions:
Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the gratin before serving.
Pairings:
Serve the gratin with a simple green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the cheese sauce is too thick, add a little more milk to thin it out.
- If the breadcrumbs are not browning, place the gratin under the broiler for a few minutes.
Food safety advice:
Make sure to cook the carrots thoroughly to avoid any risk of foodborne illness.
Food history:
Gratin dishes originated in French cuisine and typically consist of a creamy sauce and a crispy topping.
Flavor profiles:
This gratin has a rich and creamy cheese sauce with a slightly sweet and earthy flavor from the carrots.
Serving suggestions:
Serve the gratin as a side dish for a holiday meal or as a main course with a salad or vegetables.
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