Reprinted with permissions from This Book Cooks published in 2015 by Artichoke Publishers
- 2 Tablespoons butter
- 4 Cups shredded carrots
- 2 Cups sliced leeks
- 5 Tablespoons 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
Preheat oven to 350 degrees F. Lightly oil a 2-quart baking dish with cooking spray.
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.
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.
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.