Carrot And Leek Gratin

Carrot And Leek Gratin
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“A delicious side dish that’s so versatile it can be served with beef, lamb, pork, or chicken. Five tablespoons of horseradish may seem excessive, but it’s what gives this dish a wonderful zesty flavor.” — Kerry Dunnington, author of This Book Cooks
Servings
8
servings
Ingredients
  • 2 tablespoon butter
  • 4 cup shredded carrots
  • 2 cup sliced leeks
  • 5 tablespoon prepared horseradish
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 1 cup heavy whipping cream
  • 1 cup milk
  • 2 eggs
  • 1/3 cup dry bread crumbs
  • 1/2 cup shredded white cheddar cheese
Directions
  1. Preheat oven to 350 degrees F. Lightly oil a 2-quart baking dish with cooking spray.
  2. In a large pot over moderate heat, melt butter and sauté carrots and leeks until tender, about 4–5 minutes. Remove from heat and stir in horseradish, salt, and pepper. Transfer mixture to the baking dish.
  3. In a medium bowl, whisk together cream, milk, and eggs. Pour over carrot/leek mixture and lightly stir to evenly distribute. Bake gratin uncovered for 30 minutes.
  4. In a small bowl, combine bread crumbs and cheese. Remove baking dish from oven and evenly distribute the bread crumb/cheese mixture on top. Bake uncovered for an additional 25 minutes. Serve immediately.
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