Friday, March 25, 2016

Our Favorite Easter Side Dish

Best of Life magazine ran this recipe for carrot and leek gratin and for good reason, it's a delicious side dish that’s extraordinarily popular. It's been guest-approved so many times that I rely on it whenever I’m hosting dinner parties. It complements just about any entrée, I’ve served it with fish, beef, lamb, pork and chicken with favorable results. So whether you're having a small intimate brunch, lunch, or dinner or a house full of guests, this gratin recipe will surely satisfy.

                                      2 tablespoons butter
4 cups shredded carrots (about 6 medium carrots)
2 cups sliced leeks, white part only (about 4-5 medium leeks)
5 tablespoons prepared horseradish
1 teaspoon salt
A few grindings of fresh ground black pepper
1 cup heavy whipping cream
1 cup milk
2 eggs
⅓ cup dry bread crumbs
½ cup shredded white cheddar cheese

1.      Preheat oven to 350°F.
2.      Lightly oil a 2-quart baking dish with cooking spray.
3.      In a large skillet 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 prepared baking dish.
4.  In a medium bowl, whisk together the cream, milk and eggs. Pour the mixture over the carrot/leek mixture and lightly stir to evenly distribute.
5.      Bake gratin uncovered for 30 minutes.
6.      In a small bowl, combine bread crumbs and cheese. Set mixture aside.
7.  After 30 minutes, remove the gratin from the oven and top with the bread crumb/cheese mixture.
8.      Bake uncovered for an additional 25 minutes. Serve immediately.

6 to 8 servings