Carrot and Leek Gratin


Servings:  6-8         Prep Time: 15 minutes         Bake Time: 55 minutes

2 tablespoons butter

4 cups shredded carrots (about 6 medium)

2 cups cleaned and sliced leeks (about 2 large)

3 tablespoons prepared horseradish (or more to suit your taste)

1 teaspoon salt

1/2 freshly ground black pepper

1 cup heavy whipping cream

1 cup milk (I used 2%0

2 eggs

1/3 cup dry bread crumbs

1/2 cup shredded white cheddar cheese

-Preheat oven to 350 degrees.

-Prepare a 2 quart baking dish with a light spray of cooking spray. Set aside.

-In a large sauté pan over medium heat, melt the butter. Add the carrots and leeks and cook until tender (about 4-5 minutes). Remove from heat and stir in the horseradish, salt and pepper. Spoon the carrot and leek mixture evenly into the prepared baking dish.

-In a medium bowl, whisk together the heavy cream, milk and eggs. Pour the milk and egg mixture evenly over the carrot and leeks. Bake uncovered in a preheated oven for 30 minutes.

-In a small bowl, combine the bread crumbs and cheese. Remove the gratin from the oven and distribute the bread crumb and cheese mixture evenly over the partially baked gratin. Replace the gratin back into the oven and bake uncovered for an additional 25 minutes or until the cheese is nicely browned.

-Serve immediately.

Kudos Kitchen by Renee