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.
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.
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.
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.
Susan says
I just love cookbooks like this. They can be such a great referene and this gratin looks great!
Brittany Koelmel says
I think that pumpkin is probably my favorite!
Kim Bee says
Love the cover of that cookbook. I'm a leek fanatic. It's so under-rated by so many people. This looks so scrumptious.
Bea @ The Not So Cheesy Kitchen says
The carrot and leak combination is just perfect; nice review.
Pam says
Beets
Heather Schmitt-Gonzalez says
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!
The Food Hunter says
This is a yummy recipe and I love the cookbook
Brenda@SugarFreeMom says
I love the sound of this vegetarian recipe and the cookbook looks lovely!
foody schmoody says
In the summer I always have an abundance of zucchini, so everything gets bit of zucchini in it!
Back for Seconds says
Mmmmm I love veggies and I looooove cheese. This sounds so yummy!
Cookin' Canuck says
This sounds like a wonderful cookbook...so many inspiring recipes! I love the kick of horseradish in this pretty gratin.
Paula-bell'alimento says
I love a good gratin and this one looks amazing. I kinda have an obsession with carrots ; )
Liz says
I love leeks and zucchini, but then again I'm a vegetable lover.
Debbie Bray says
Tomatoes in the summertime
Renée @ The Good Hearted Woman says
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!
Holly E says
In the summer, lots of bell peppers and onions.
Linda A. Kinsman says
Any root veggie, or tomatoes in summer!
Gigi Cuccaro says
Love leeks and asparagus.
Joan says
Summer it's tomatoes, fall - greens of all kinds, winter- sweet potatoes and other root veggies and spring - lettuces and asparagus.
Jenny Hartin says
Every season it is something different.
Donna Currie says
Well, in this season, it's the root vegetable family, but in spring I get giddy about asparagus.