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 mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American, French
Keyword: au gratin, carrots, carrots au gratin, easy side dish, holiday, parmesan
Servings: 6 servings
Author: Chef Jenn
- 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