Carrots au Gratin is a favourite dish for a group at our home. I often double this recipe, serving in two shallow au gratin dishes.
Carrots Au Gratin
1/3 cup Corn Flake Crumbs
3 tablespoon butter, melted
1/3 cup chopped onion
3 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
2/3 cup shredded cheese (I use a sharp white cheese)
4 1/2 cups cooked, baby carrots (about 1 1/2 lbs.)
1 tablespoon parsley flakes
In small bowl or shallow pan, combine Corn Flake Crumbs and 1 tbsp of butter. Set aside.
Add onion to remaining margarine. Saute over low heat (do not brown). Add flour, salt and pepper. Stir in milk. Increase heat to medium; cook until bubbly and thickened, stirring constantly. Add cheese. Stir until smooth.
Stir in carrots and parsley flakes. Spread in shallow 1 1/2 quart baking dish. Sprinkle with Corn Flake Crumbs mixture.
Bake at 350°F about 20 minutes or until bubbly and crumbs are golden brown. Serve warm.