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Scalloped Carrots

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Scalloped Carrots



Ingredients :

  • 12 carrots
  • peeled and sliced 1/4-inch thick
  • ⅓ cup butter
  • 1 onion
  • minced
  • 3 cloves garlic
  • minced
  • ¼ cup all-purpose flour
  • salt to taste
  • 2 cups milk
  • 1 ½ cups cubed Cheddar cheese
  • or to taste
  • ¼ teaspoon mustard powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon celery seed
  • ½ teaspoon salt
  • 2 tablespoons butter
  • melted
  • 1 cup soft bread crumbs
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
  • Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
  • Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
  • Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
  • Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
  • Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
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