Creamy Carrot Casserole Recipe
Prep Time:
10
minutes
Cook Time:
39
minutes
Servings:
10
servings
Ingredients
  • 4 tablespoons unsalted butter (½ stick)
  • 2 pounds carrots, cut on the bias into ¼-inch-thick pieces
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon all-purpose flour
  • 1 ½ cups heavy cream
  • 3 medium garlic cloves, smashed
  • 1 ½ cups panko breadcrumbs
Directions
  1. Heat the oven to 350 F and arrange a rack in the middle.
  2. Lightly coat a 2-quart casserole or 11x9-inch baking dish with butter. Set aside.
  3. Heat 2 tablespoons of the butter in a large frying pan over medium-high heat.
  4. When foaming subsides, add carrots, salt, and pepper, and cook, stirring occasionally, until carrots just start to brown, about 7 minutes.
  5. Evenly sprinkle flour over carrots, stirring constantly. Cook until flour turns golden in color, about 1 to 2 minutes.
  6. Slowly pour in cream while constantly stirring, bring to a boil, then remove from heat.
  7. Transfer to the prepared dish and cover with aluminum foil. Place in the oven and bake until cream is bubbling, and carrots just give way when pierced with a knife, about 20 to 25 minutes.
  8. Meanwhile, heat remaining 2 tablespoons butter in a medium frying pan over medium heat.
  9. When foaming subsides, add garlic, and cook until butter just begins to brown, about 3 minutes.
  10. Add breadcrumbs to the pan and season with salt and freshly ground black pepper. Stir occasionally until panko is lightly browned and toasted, about 5 minutes.
  11. Transfer breadcrumb mixture to a medium bowl and discard garlic.
  12. When the casserole is ready, remove foil and allow to sit for about 10 minutes.
  13. Sprinkle toasted breadcrumbs evenly over top before serving.