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
