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    Home » Side Dish Recipes » Vegetable Recipes

    Published: Mar 1, 2015 · Modified: May 7, 2022 by Renée · This post may contain affiliate links · 21 Comments

    Carrot and Leek Gratin

     

    This incredible tasting Carrot and Leek Gratin will surprise and delight your taste buds with sweet carrots, mildly pungent leeks, and the lightest touch of horseradish.

    Carot and Leek Gratin - https://www.kudoskitchenbyrenee.com///2015/03/carrot-and-leek-gratin-plus-cookbook-giveaway/
     
     
    https://www.kudoskitchenbyrenee.com///2015/03/carrot-and-leek-gratin-plus-cookbook-giveaway/
     
    https://www.kudoskitchenbyrenee.com///2015/03/carrot-and-leek-gratin-plus-cookbook-giveaway/

    CARROT AND LEEK GRATIN   {PRINT THIS RECIPE}
    Servings:  6-8         Prep Time: 15 minutes         Bake Time: 55 minutes

    2 tablespoons butter
    4 cups shredded carrots (about 6 medium)
    2 cups cleaned and sliced leeks (about 2 large)
    3 tablespoons prepared horseradish (or more to suit your taste)
    1 teaspoon salt
    ½ freshly ground black pepper
    1 cup heavy whipping cream
    1 cup milk (I used 2%0
    2 eggs
    ⅓ cup dry bread crumbs
    ½ cup shredded white cheddar cheese

    -Preheat the oven to 350 degrees.

    -Prepare a 2-quart baking dish with a light spray of cooking spray. Set aside.

    -In a large sauté pan over medium heat, melt the butter. Add the carrots and leeks and cook until tender (about 4-5 minutes). Remove from heat and stir in the horseradish, salt, and pepper. Spoon the carrot and leek mixture evenly into the prepared baking dish.

    -In a medium bowl, whisk together the heavy cream, milk, and eggs. Pour the milk and egg mixture evenly over the carrot and leeks. Bake uncovered in a preheated oven for 30 minutes.

    -In a small bowl, combine the bread crumbs and cheese. Remove the gratin from the oven and distribute the bread crumb and cheese mixture evenly over the partially baked gratin. Replace the gratin back into the oven and bake uncovered for an additional 25 minutes or until the cheese is nicely browned.

    -Serve immediately.

    Carrot and Leek Gratin - https://www.kudoskitchenbyrenee.com///2015/03/carrot-and-leek-gratin-plus-cookbook-giveaway/

    Prepare the carrots by using a food processor fitted with the shredding blade, or grate the carrots on a box grater.

    Clean the leeks well in a sink of water to remove the grit in between the layers and slice the leeks thinly. Sauté the shredded carrots and leeks in butter until tender.

    Remove the pan from the heat and stir in the salt, pepper, and prepared horseradish. Spoon the carrot and leek mixture evenly into a prepared baking dish.

    In a medium bowl, whisk together the cream, milk, and eggs. Pour the milk and egg mixture evenly over the carrots and leeks. Bake in a preheated 350-degree oven for 30 minutes.

    Sweet carrots, mildly pungent leeks and the lightest touch of horseradish.

    Remove the gratin from the oven. Mix together the bread crumbs and shredded cheese. Distribute the cheese and bread crumb mixture evenly over the gratin and place the gratin back into the oven and continue baking for 25 minutes or until the cheese is nice and golden brown.

    https://www.kudoskitchenbyrenee.com///2015/03/carrot-and-leek-gratin-plus-cookbook-giveaway/
    https://www.kudoskitchenbyrenee.com///2015/03/carrot-and-leek-gratin-plus-cookbook-giveaway/
     
     

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    1. Susan says

      March 06, 2015 at 12:50 pm

      I just love cookbooks like this. They can be such a great referene and this gratin looks great!

      Reply
    2. Brittany Koelmel says

      March 05, 2015 at 10:25 pm

      I think that pumpkin is probably my favorite!

      Reply
    3. Kim Bee says

      March 04, 2015 at 6:57 am

      Love the cover of that cookbook. I'm a leek fanatic. It's so under-rated by so many people. This looks so scrumptious.

      Reply
    4. Bea @ The Not So Cheesy Kitchen says

      March 03, 2015 at 8:49 pm

      The carrot and leak combination is just perfect; nice review.

      Reply
    5. Pam says

      March 03, 2015 at 2:30 am

      Beets

      Reply
    6. Heather Schmitt-Gonzalez says

      March 03, 2015 at 1:57 am

      I bet this dish would be awesome at the Thanksgiving table, and the Easter table - I definitely want to try it! I think everything is better seasonally, but especially fresh, ripe berries!

      Reply
    7. The Food Hunter says

      March 02, 2015 at 3:05 pm

      This is a yummy recipe and I love the cookbook

      Reply
    8. Brenda@SugarFreeMom says

      March 02, 2015 at 6:58 pm

      I love the sound of this vegetarian recipe and the cookbook looks lovely!

      Reply
    9. foody schmoody says

      March 02, 2015 at 5:11 pm

      In the summer I always have an abundance of zucchini, so everything gets bit of zucchini in it!

      Reply
    10. Back for Seconds says

      March 02, 2015 at 4:32 pm

      Mmmmm I love veggies and I looooove cheese. This sounds so yummy!

      Reply
    11. Cookin' Canuck says

      March 02, 2015 at 4:01 pm

      This sounds like a wonderful cookbook...so many inspiring recipes! I love the kick of horseradish in this pretty gratin.

      Reply
    12. Paula-bell'alimento says

      March 02, 2015 at 3:54 pm

      I love a good gratin and this one looks amazing. I kinda have an obsession with carrots ; )

      Reply
    13. Liz says

      March 02, 2015 at 11:15 am

      I love leeks and zucchini, but then again I'm a vegetable lover.

      Reply
    14. Debbie Bray says

      March 02, 2015 at 5:42 am

      Tomatoes in the summertime

      Reply
    15. Renée @ The Good Hearted Woman says

      March 02, 2015 at 2:54 am

      Every season offers something wonderful. I am all about leeks lately, which is what led me to this post. I will definitely be trying this recipe out soon!

      Reply
    16. Holly E says

      March 02, 2015 at 2:36 am

      In the summer, lots of bell peppers and onions.

      Reply
    17. Linda A. Kinsman says

      March 02, 2015 at 12:08 am

      Any root veggie, or tomatoes in summer!

      Reply
    18. Gigi Cuccaro says

      March 01, 2015 at 11:38 pm

      Love leeks and asparagus.

      Reply
    19. Joan says

      March 01, 2015 at 10:15 pm

      Summer it's tomatoes, fall - greens of all kinds, winter- sweet potatoes and other root veggies and spring - lettuces and asparagus.

      Reply
    20. Jenny Hartin says

      March 01, 2015 at 7:29 pm

      Every season it is something different.

      Reply
    21. Donna Currie says

      March 01, 2015 at 6:35 pm

      Well, in this season, it's the root vegetable family, but in spring I get giddy about asparagus.

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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