The Scoop
Cheesy Carrot Bake combines cheddar and carrots for a crispy, comforting brunch hit.
In the months leading up to my first Sunday brunch with the in-laws, I experimented with dishes that would impress without overwhelming the senses. Carrots, with their vibrant color and earthy sweetness, felt like a sure win. I’d always have sharp cheddar tucked away in the fridge, ready to lend its bold flavor to nearly any dish. By then, I had learned the magic of a splash of mustard to cut through creamy sauces, a trick imparted by a mentor chef back when my culinary journey was just beginning.
That day, as I prepped the carrots, sliced meticulously into perfect coins, my mind wandered back to family lunches where texture and taste danced hand in hand. I deliberately chose fresh breadcrumbs to crown the bake, ensuring each bite took everyone on a nostalgic trip. It was strangely calming to melt butter in an old saucepan, my trusty sous-chef for years, and watch it blend smoothly with flour. While it simmered, I busied myself tossing breadcrumbs with butter, a task that became almost meditative.
As I pulled the dish from the oven, its golden crust evoking memories of comfort and warmth, I couldn’t help but chuckle at how these simple ingredients encapsulated a world of culinary growth. Turning on the broiler for a minute added a final crisp touch, sealing the approval of my discerning in-laws. My first foray into hosting family meals had resulted in not just a dish, but a heartfelt connection, creating bonds over shared flavors and stories.
Ingredients
For the bake:
- 2 tablespoons unsalted butter, plus more, to taste, for greasing the dish
- 1 1/2 pounds carrots, peeled and thinly cut into 1/4-inch slices
- 1 cup water
- 1/2 teaspoon salt, plus more, to taste
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup sharp cheddar cheese, grated
- ground mustard, to taste
- ground black pepper, to taste
For the topping:
- 1 cup fresh breadcrumbs, soft
- 2 tablespoons unsalted butter, melted
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 1 1/2-2-quart baking dish with the extra butter.
- Combine the sliced carrots, the water, and 1/2 teaspoon of the salt in a saucepan over medium-high heat and bring to a boil.
- Cover the saucepan and reduce the heat to medium-low.
- Simmer until the carrots are tender, about 20 minutes.
- Drain the carrots well.
- In a saucepan over medium heat, melt 2 tablespoons of the butter.
- Stir in the all-purpose flour and cook, stirring, until bubbly and smooth, about 2 minutes.
- Add the milk and stir constantly until the sauce has thickened.
- Add the shredded cheddar cheese and the ground mustard.
- Season the sauce mixture with the extra salt and the pepper.
- Gently combine the sauce with the carrots.
- Spoon the carrot mixture into the prepared baking dish.
- In a small bowl, toss the breadcrumbs with the melted butter.
- Sprinkle the breadcrumbs evenly over the carrot mixture.
- Bake until the mixture is bubbly and the topping is lightly browned, about 20-25 minutes.
- Optionally, turn the oven setting to broil for 1-2 minutes to brown the topping more.
- Serve.
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