Au Gratin Carrots Recipe

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Our children would never eat carrots, and I could never find a recipe to please their taste buds. Then a friend shared this recipe, and sure enough...they loved it! Now they request this dish.—Sherry Johnson, Glenfield, North Dakota
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 8-10 servings


  • 2 pounds carrots, sliced
  • 1/2 cup chopped onion
  • 1/4 cup butter, divided
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups milk
  • 4 ounces process American cheese, cubed
  • 2 tablespoons chopped fresh parsley
  • 2 cups cornflakes, crushed

Nutritional Facts

3/4 cup: 171 calories, 9g fat (5g saturated fat), 24mg cholesterol, 390mg sodium, 19g carbohydrate (9g sugars, 3g fiber), 5g protein.


  1. 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. Yield: 8-10 servings.
Originally published as Au Gratin Carrots in Taste of Home February/March 1996, p14

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Cornwall User ID: 1529365 10152
Reviewed Apr. 1, 2012

"We usually make this for Easter and Thanksgiving. We're quite a group now so we double the recipe. The white sauce can be prepared ahead. Delicious!!"

Joleen018 User ID: 4422423 5049
Reviewed Oct. 19, 2011


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