Carrots Au Gratin brings a fresh spin on carrots as a side dish. Bright orange carrots bathed in creamy, cheesy sauce. Topped it off with buttery cracker crumbs.

This week Our Family Table is celebrating Carrot Day with several tasty ways to enjoy these healthy root vegetables.
I’m a big carrot fan no matter how you slice them. Shred some for salads, bake some in a cake, puree a few for soup and even I’ll eat them raw as a snack.

Today I felt a bit saucy! Ha! Carrots in sauce that is.

You can steam or boil carrot slices as you prefer. Steaming the slices helps retain it’s nutritional value. Carrots are high in Vitamin A, Vitamins C and K, potassium and fiber.

These cracker crumbs stay firm when baked. It adds a nice crunch.

Another great thing about carrots is its year-round availability. You can make this dish any time of year. For now, maybe I’ll have Easter on my mind.

Thanks Christie from A Kitchen Hoor’s Adventures for hosting our event! Check out all the great ways to enjoy carrots from our group links below.

Carrots Au Gratin

Print Recipe

Servings 4 1/2 cup

Ingredients

2 cups sliced raw carrots

sauce

1/4 cup minced onions
3 tablespoons butter
1 tablespoon flour
3/4 cup milk
1/2 cup shredded cheese, I used colby jack
1 tablespoon minced parsley more for garnish
salt and pepper

crumbs

3 tablespoons butter
1 cup crushed crackers I used Ritz Crackers

Instructions

Preheat oven to 350 degrees. Steam or boil carrots for about 7 to 9 minutes until soft but not mushy.

sauce

Sauté onions in butter, salt and pepper over medium heat until soft. Add flour and cook into paste, about 1 minute. Whisk in milk. Cook over low-medium heat until bubbly. Add cheese and parsley, stir. Fold in carrots.
Place carrots in sauce into a casserole dish.

Crumbs

Fold crumbs into melted butter. Sprinkle over carrots in sauce. Bake for 15 to 20 minutes until thoroughly heated and bubbly. Cool slightly before serving.