"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Carrots Au Gratin Recipe

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This recipe for Carrots Au Gratin, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ursula Goehl
Added: Friday, November 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 C Corn Flake crumbs
3 T Butter, melted
1 sm Onion, chopped
3 T Flour
1/4 tsp Salt
1/8 tsp Pepper
1 1/2 C Milk
2/3 C shredded Cheddar Cheese
4 1/2 C cooked, sliced Carrots, drained
1 T Parsley Flakes

Directions:
Directions:
Combine crumbs and 1 T. of the butter, set aside.
Add onion to remaining butter. Saute over low heat. Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese. Stir until smooth. Stir in carrots and parsley flakes. Spread in shallow 1 1/2 qt. baking dish. Sprinkle with corn flake crumb mixture. Bake at 350 for 20 minutes or until top is golden brown.

Number Of Servings:
Number Of Servings:
9
Personal Notes:
Personal Notes:
Yummy veggie side dish. Even kids like this one.

 

 

 

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