Ingredients

The following ingredients have 4 Servings
  • 7 tablespoons unsalted butter (, divided)
  • 1 cup panko bread crumbs
  • 1/4 cup all-purpose flour
  • 2 cups half and half
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/4 teaspoon coriander
  • 1 1/4 teaspoon dry mustard
  • 3 large carrots (, peeled, ends trimmed, and sliced thin)
  • 1 cup shredded cheddar cheese

Instruction

  • Preheat oven to 375 degrees. Coat a 8x8 baking dish with nonstick cooking spray; set aside.
  • In a small fry pan, heat 3 tablespoons of butter over medium-high heat and sauté the panko crumbs until just golden brown, stirring constantly, careful not to let them burn, about 2 minutes. Transfer to a bowl.
  • In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-high heat. Add in flour and whisk to make your roux; immediately after it’s combined, add in your half and half, whisking constantly until sauce thickens. Remove from heat and whisk in the salt, pepper, onion powder, coriander, and dry mustard.
  • Evenly distribute half of the sliced carrots in the prepared baking dish; pour half of the white sauce over them, spreading to coat. Repeat layers one more time.
  • Sprinkle the cheddar cheese on top, followed by the golden bread crumbs.
  • Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes or until carrots are tender.
  • Let stand 5 minutes before serving.