Go Back
+ servings
Carrots au gratin in a black oval serving dish.
Print Recipe
5 from 22 votes

Carrots au Gratin with Spicy Crumb Topping

A velvety sauce envelops tender carrots and the cheesy-spicy crumb topping makes these Carrots au Gratin a show-stopping dish! Serve with your favorite roasts or make this your new favorite holiday side dish.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American, French
Keyword: au gratin, carrots, carrots au gratin, easy side dish, holiday, parmesan
Servings: 6 servings
Calories: 197kcal
Author: Chef Jenn


  • shallow baking dish


  • 1.5 pounds baby carrots peeled and tops removed

For the veloute sauce

  • 2 tablespoons butter salted
  • 1 shallot finely diced
  • 2 tablespoons flour
  • 1.5 cups low or no sodium chicken broth
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon ground white pepper

For the crumb topping

  • 2 tablespoons butter melted
  • 1/2 cup shredded Parmesan cheese
  • 1 tablespoon horseradish
  • 1/2 teaspoon dried thyme
  • 1 pinch salt and pepper
  • 3 slices white bread coarsely crumbled


  • Preheat your oven to 375-F and butter the insides of a shallow baking dish large enough to hold the carrots stacked 2-3 high.
  • Bring a large pot of salted water to a boil and parboil the peeled and trimmed carrots for 3-4 minutes or until they are still quite firm but nearly tender-crisp.
  • Drain the carrots, cool them under cold running water, and then transfer them to the prepared baking dish.

To make the sauce

  • Make the sauce by melting butter in a saucepan and saute the shallots until they're softened; 3-4 minutess. Add the flour, cook for another minute, and then whisk in the chicken or vegetable broth. Return to a simmer until thickened. Whisk in the lemon juice and Dijon mustard, strain the sauce and discard the shallots.
  • Season the sauce with salt and pepper and pour the sauce over the carrots.

To make the crumb topping

  • Break the sliced bread apart with your fingers into large crumbs.
  • Melt the butter and stir in the remaining Dijon mustard, horseradish, shredded Parmesan cheese, thyme, salt and pepper.
  • Toss the butter mixture with the crumbled bread, then sprinkle the bread topping over the carrots.
  • Bake the Carrots au Gratin at 375-F for about 15-20 minutes or until it is hot and bubbling and the topping is golden brown.
  • Serve and enjoy!


Chef Jenn's Tips

  • You can parboil the carrots and make the sauce up to 2 days in advance. Then, just warm the sauce, assemble the dish, and bake. Don't put the crumb topping on until you're ready to bake so that it doesn't get soggy.
  • You can use asiago, Manchego, or any other firm, aged cheese.
  • There's a fair bit of crumb topping - feel free to use as little or as much as you like.


Serving: 4carrots | Calories: 197kcal | Carbohydrates: 20g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 580mg | Potassium: 370mg | Fiber: 4g | Sugar: 7g | Vitamin A: 15940IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 2mg