Carrot and Leek Gratin

“A delicious side dish that’s so versatile it can be served with beef, lamb, pork, or chicken. Five...
Contributor

Kerry Dunnington

“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

8
Servings
546
Calories Per Serving
Deliver Ingredients

Notes

Reprinted with permissions from This Book Cooks published in 2015 by Artichoke Publishers

Ingredients

  • 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

Directions

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.

 

Nutritional Facts

Total Fat
10g
14%
Sugar
31g
34%
Saturated Fat
4g
17%
Cholesterol
24mg
8%
Carbohydrate, by difference
105g
81%
Protein
14g
30%
Vitamin A, RAE
65µg
9%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
135mg
14%
Choline, total
31mg
7%
Fiber, total dietary
12g
48%
Fluoride, F
1µg
0%
Folate, total
190µg
48%
Iron, Fe
29mg
100%
Magnesium, Mg
107mg
33%
Niacin
10mg
71%
Pantothenic acid
1mg
20%
Phosphorus, P
357mg
51%
Riboflavin
1mg
91%
Selenium, Se
47µg
85%
Sodium, Na
399mg
27%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
94g
3%
Zinc, Zn
3mg
38%

Carrot Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Carrot Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.