Carrots Au Gratin

Name: Carrots Au Gratin
Prep time: 17 min
Total time: 17 min
Ingredients: 225 grams cream cheese; 280 grams cream of celery soup (tin); 120 ml milk; salt and pepper (to taste); 1.4 kg carrots; 128 breadcrumbs; 4 tbsp melted butter; 56 mature cheddar cheese (grated)

Easy

Serves:

Carrots Au Gratin brings together tender carrot slices, a creamy and cheesy sauce, and a golden, crispy topping to create a delicious and comforting side dish. This classic recipe combines the natural sweetness and earthy flavour of carrots with layers of rich flavours. It is perfect for family dinners or special occasions, as it is sure to please everyone at the table and bring a warm and comforting element to the meal

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Ingredients
Method

225 grams cream cheese
280 grams cream of celery soup tin
120 ml milk
salt and pepper to taste
1.4 kg carrots
128 breadcrumbs
4 tbsp melted butter
56 mature cheddar cheese grated

Grease a shallow 1.4-litre casserole dish with butter
Blend the cream cheese, soup, milk, salt, and pepper in a blender or food processor until thoroughly combined
Grate the carrots and add them to the cream cheese mixture. Mix well and pour the mixture into the casserole dish
Combine the breadcrumbs, melted butter, and grated cheddar. Sprinkle the mixture over the top
Bake the dish uncovered at 163°C for approximately 45 - 50 minutes, or until it turns golden and becomes hot. If the topping starts to brown too quickly, cover it with foil

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Ingredients

225 grams cream cheese
280 grams cream of celery soup tin
120 ml milk
salt and pepper to taste
1.4 kg carrots
128 breadcrumbs
4 tbsp melted butter
56 mature cheddar cheese grated

Method

Grease a shallow 1.4-litre casserole dish with butter
Blend the cream cheese, soup, milk, salt, and pepper in a blender or food processor until thoroughly combined
Grate the carrots and add them to the cream cheese mixture. Mix well and pour the mixture into the casserole dish
Combine the breadcrumbs, melted butter, and grated cheddar. Sprinkle the mixture over the top
Bake the dish uncovered at 163°C for approximately 45 - 50 minutes, or until it turns golden and becomes hot. If the topping starts to brown too quickly, cover it with foil