Carrots au Gratin

The Kellogg’s Cookbook, p. 80

5 tablespoons regular margarine or butter

½ cup corn flake crumbs

1/3 cup chopped onion

3 tablespoons regular all-purpose flour

1 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups milk

1 cup shredded American cheese

4 cups sliced carrots, cooked and drained (about 1-1/2 lbs.)

1 tablespoon dried parsley flakes

Melt 2 tablespoons of the margarine. Combine with corn flake crumbs. Set aside for topping.

Melt the remaining 3 tablespoons margarine in large saucepan over low heat. Add onion. Cook, stirring frequently, until onion is softened but not browned. Stir in flour, salt and pepper. Add milk gradually, stirring until smooth. Increase heat to medium and cook until bubbly and thickened, stirring constantly. Add cheese, stirring until melted. 

Pictured: Gratin.

Remove from heat. Stir in carrots and parsley flakes. Spread mixture in greased 10 x 6 x 2-inch (1-1/2 quart) glass baking dish. Sprinkle crumbs mixture evenly over top.

That's a heckuvalotuv crumbs.

Bake in oven at 350F about 20 minutes or until thoroughly heated and bubbly. Remove from oven. Let stand about 5 minutes before serving.

Served with some nice smokey turkey bacon.

My Rating: 4/5 "For a monochromatic 70s dish this is really pretty good. Loved the cheesiness with the sweetness and the cracker crunch. It could use a little more pizzazz somehow, but it's still quite satisfying.