Carrots Au Gratin A La Gail Recipes

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat. Cover and simmer for 5-8 minutes or until carrots are almost tender. , Meanwhile, in a small saucepan, saute onion in 3 teaspoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. , Remove from heat; stir in cheese and parsley until cheese is melted. Drain carrots; add to sauce., Transfer to a greased 2-cup baking dish. Melt remaining butter; stir in cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 15-20 minutes or until bubbly and golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
• In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
• Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
• Bake in preheated oven for 20 minutes, or until bubbly and golden brown.

Steps:

• Cook the carrots until crisp-tender; drain and set aside. In a saucepan over medium heat, saute onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Stir in the cheese just until melted. Add carrots and parsley. Pour into a greased 8-in. square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• You can make the cheese sauce in either the microwave or on the stovetop.
• Melt margarine.
• Add flour and mix.
• Add milk.
• Cook until thickened.
• Add cheese (feel free to add more to make a cheesier sauce). Stir.
• Cook a bit longer until cheese is melted.
• Season with salt and pepper.
• Slice carrots and chop onions and cook almost completely (not mushy and not too soft).
• Mix with cheese sauce.
• Place carrot mixture in a shallow dish and top with crumbled cornflakes or cornflake crumbs.
• Bake at 350 degrees for 1/2 hour.

Steps:

• Heat oven to 350 degrees.
• Saute onions in butter until tender.
• Turn heat to low and blend in flour, salt and pepper.
• Gradually add milk and stir until thick.
• Add cheese and stir until melted.
• Stir in carrots and parsley.
• Pour into shallow baking pan and cover with croutons.
• Bake uncovered for 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
• In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
• Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

Steps:

• Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
• Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
• Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.

Steps:

• Heat oven to 350F degrees.
• Butter 1qt.
• casserole.
• Combine carrots, soup, and cheese.
• Pour into casserole.
• Combine breadcrumbs and butter.
• Sprinkle over carrots.
• Bake uncovered for 25 minutes.

Steps:

• Combine crumbs and 2 tablespoons of the butter; set aside.
• Add onion to remaining butter.
• Saute over low heat.
• Add flour, salt and pepper.
• Stir in milk.
• Increase heat to medium; cook until bubbly and thickened, stirring constantly.
• Add cheese; stir until smooth.
• Stir in carrots and parsley flakes.
• Spread in shallow 1 1/2 quart baking dish.
• Sprinkle with crumbs mixture.
• Bake in 350 degree F oven for about 20 minutes or until bubbly and crumbs are golden brown.