Monday, February 4, 2013

Carrots Au Gratin

Not the healthiest veggie recipe ever, but tasty!

Carrots Au Gratin

There are carrots under there, I swear!
I didn't follow the recipe exactly, just used what I had around, but it worked out.

4 1/2 CCarrots; peeled and sliced- I used most of a baggie of baby carrots
2/3 CRitz Crackers; Crushed- I had some wheat thins and tortilla chips around so used that.
3 Tbutter; divided
1/2 COnion; diced
3 TFlour
1/2 tspsalt
1/4 tsppepper
1 1/2 CMilk
2/3 CCheddar Cheese; or velveeta
Preheat the oven to 350 and lightly grease a 9×12 baking pan.
Steam carrots (or cook with your desired method) until they are just fork tender, but still a bit firm (approximately 10 minutes).
In a small bowl, melt 1 Tbs. of the butter. Toss the melted butter with the cracker crumbs and set aside.
In a medium saucepan heated over medium heat, melt the remaining 2 Tbs. of butter. Saute the onions in the butter until they are translucent and tender. Add the flour, salt, and pepper to the onion/butter mixture and cook (while stirring) for approximately one minute. Gradually add the milk, whisking constantly, and bring the mixture to a boil. Allow the mixture to simmer for a few minutes, until it thickens.
Remove the saucepan from the heat and stir in the cheese. Whisk until everything is smooth and melted.
Fold the carrots into the cheese mixture and coat everything well. Pour the carrot and cheese mixture into the baking pan and sprinkle with the cracker crumbs.
Bake for approximately 20 minutes, or until everything is heated through and cheese sauce is bubbly.

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