Our History |  Recipes |  Our Classes |  Calendar |  Custom Classes  |  Chefs  |  Photos  |  Contact Us  |  Links


Scalloped Carrots

Scalloped Carrots

2

Lbs

Carrots, peeled, sliced

1/2

Cup

Unsalted Butter

1

Cup

Onion, chopped

1/4

Cup

Flour

1

tsp

Dry Mustard

1/2

tsp

White Pepper

1/2

tsp

Celery Seed

2

Cups

Half and Half Cream

1

tsp

Salt

2

Cups

Cheddar Cheese, grated

3

Tbsp

Unsalted Butter, melted

1

Cup

Panko Bread Crumbs

1

Preheat the oven to 350 Degrees. Peel and slice the carrots. Melt the 1/2 cup butter in a heavy sauce pan over low heat. Add the onion and cook until tender. Add the flour and mustard, stir until smooth. Cook for 1 minute, stirring constantly. Gradually add the cream. Cook over medium heat, stirring constantly, until thick and bubbly. Add the salt and half of the cheese. Stir until the cheese melts. Combine the carrots and sauce and pour into a greased 2 quart casserole dish. Sprinkle on the remaining cheese.

2

Combine the melted butter and panko bread crumbs in a small bowl; sprinkle over the casserole. Bake for about 35-40 minutes or until the carrots are tender and the topping is browned.

Servings: 8

Oven Temperature: 350°F

 

Recipe Archives
Red Wine Risotto with Peas
Scalloped Carrots
Glazed Sausage Bites
Chicken Parmesan
John's Cowboy Chili
Mustard Pork Chops and Dumplings
Buffalo Chicken Dip
Chicken Tagine w/ Preserved Lemons & Olives
Brownie Turtle Bars
Steak with Green Peppercorn Sauce
Apple Tarte Tatin

 

 

 

 

 


Route 100 | PO Box 118 | Waitsfield, Vermont 05673
Phone: 802-496-4465 | Toll Free: 1-800-639-8031 | E-mail:
info@vermontstore.com