Carrot gratin

Ingredients

For 4 people

• 1 1/2 lb carrots, peeled and cut into 1/8-inch rounds
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup yellow onion, finely diced
• 2 tsp minced garlic
• 1 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1 cup shredded Gruyere cheese
• 1/3 cup panko breadcrumbs
• 1 tbsp grated Parmesan cheese
• 1 tbsp chopped parsley

Method

1. Heat the oven and prep the dishSet the oven to 400 F and butter a 2-quart baking dish or 9-inch square casserole. Slice the peeled carrots into even 1/8-inch rounds so they cook at the same pace. A shallow dish helps the gratin brown instead of steaming.
2. Start the carrot baseSet a large skillet or wide saucepan over medium heat. Add the butter and olive oil, then cook the diced onion for 4 minutes until softened but not browned. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
3. Par-cook the carrotsAdd the carrot rounds, kosher salt, black pepper, thyme, nutmeg, heavy cream, and whole milk to the skillet. Stir well, bring the mixture to a gentle simmer, then cover and cook for 8 minutes, stirring once, until the carrots are just barely tender at the edges. If the pan looks dry, add 2 tbsp water so the carrots do not catch on the bottom.
4. Add cheese and check the sauceUncover the pan and stir in 3/4 cup of the shredded Gruyere until melted. The mixture should look lightly saucy, not soupy. If there is excess liquid, simmer uncovered for 2 to 3 minutes to reduce it; the sauce should lightly coat the carrots.
5. Assemble the gratinTransfer the carrot mixture to the prepared baking dish and spread it into an even layer. In a small bowl, mix the panko breadcrumbs, remaining 1/4 cup Gruyere, and grated Parmesan. Sprinkle the topping evenly over the carrots so every section browns.
6. Bake until bubbling and brownedBake uncovered for 18 to 22 minutes, until the gratin is bubbling around the edges and the topping is deep golden brown. If your oven browns unevenly, rotate the dish once near the end. The carrots should be fully tender when pierced with a knife.
7. Finish and serveLet the gratin rest for 10 minutes so the sauce settles and serves neatly. Scatter the chopped parsley over the top just before serving. Spoon out portions with both the creamy carrots and the crisp breadcrumb crust in each serving.