Carrots are the new Brussels Sprouts? Plus, Carrot and Sharp Cheddar Gratin From Fine Cooking

Up until recently I've totally ignored carrots.  It's like they didn't exist.  I'm not sure why.  Maybe it's because the little pre-packaged, pre-peeled, nubby little impostors in the supermarket are flavorless bites, only worthy of whatever you dip them in.  Or maybe it's because I just didn't know what to do with them. 

When I came across this recipe in Fine Cooking, I knew I had to try it.  Gratin is one of my favorite words in the dictionary.  Mostly because it means something creamy + a vegetable that is ostensibly good for you.  

What's not to love: carrots, cheese, panko, thyme.  Sounds delicious.  So I thought, if I'm going to invest in a relationship with carrots, this recipe could get me started. I pinned it on Things I want to Eat and forgot about it until I read this article in the New York Times, claiming that carrots were enjoying a "new spike in popularity," and that they are, apparently, the  "new Brussel Sprout," which, as a side note, I happen to like alot.  

One of the lines in the article jumped out at me.  It read,  "as good cooks know, “freshly dug” is as important for carrots as “diver” is for sea scallops."  I nodded my head as I read that line, knowing that I had wasted too much time trying to like the pre-bagged variety.   Then I received these beautiful carrots in my CSA and I knew all the signs were there.  Carrots and I were happening.

A few notes from my kitchen: the key to this gratin is the thyme.  Add extra.  (You thought I was going to say the cheese, didn't you?).  The sweet carrots are a great match for the onions.  I can't imagine this dish without them. I used whole milk instead of cream, so you can lighten it up a bit, if you want. Lastly, I skipped the parsley because I didn't have any on hand.    This could be a yummy Thanksgiving side dish, if you are looking for something a little different, but it's also hearty enough to eat for a meatless lunch.

Carrot and Sharp Cheddar Gratin

from Fine Cooking

Ingredients

1 oz. (2 Tbs.) unsalted butter; more at room temperature for the dish
1-1/2 Tbs. extra-virgin olive oil
1 medium yellow onion, cut into 1/2-in. dice (about 1-1/2 cups)
Kosher salt
1 cup plain panko
2 Tbs. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
1 cup heavy cream
1 Tbs. Dijon mustard
Freshly ground black pepper
3 lb. large carrots (about 12), peeled, halved lengthwise, and cut crosswise into 1/2-inch-thick half-moons
4 oz. coarsely grated sharp Cheddar (1 cup)

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9x13-in. (or similar) baking dish. In a 12-in. skillet, heat the oil over medium-high heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 7 to 10 minutes.

Meanwhile, melt the butter and pour into a medium bowl. Add the panko, parsley, and thyme and toss well.

Whisk the heavy cream, mustard, 1-1/2 tsp. salt, and 1/4  tsp. pepper into the onion, scraping up any browned bits, and then stir in the carrots. Bring just to a boil, cover, lower the heat to medium low, and simmer until the carrots are crisp-tender, 10 to 12 minutes.

Spread the carrot mixture evenly in the prepared dish. Scatter the Cheddar over the carrots, top with the panko mixture, and bake until the carrots are tender when pierced with a fork and the crumbs are golden-brown, 30 to 40 minutes.

Let rest for 15 minutes before serving.

nutrition information (per serving):
Calories (kcal): 240; Fat (g): 17; Fat Calories (kcal): 160; Saturated Fat (g): 10; Protein (g): 5; Monounsaturated Fat (g): 6; Carbohydrates (g): 18; Polyunsaturated Fat (g): 1; Sodium (mg): 450; Cholesterol (mg): 50; Fiber (g): 4;