Cheesy Scalloped Carrots

By bakers_delight85

Ingredients

• 2 slices hearty white sandwich bread, torn into pieces
• 5 Tbsp. unsalted butter (with 2 Tbsp. melted)
• 2 tsp. salt
• 2 pounds carrots, peeled and cut on the bias into 1/2-inch slices
• 1 small onion, chopped fine
• 3 Tbsp. all-purpose flour
• 1 1/2 cups milk
• 1 tsp. dry mustard
• 1/4 tsp. pepper
• 1/4 tsp. celery salt
• 2 1/2 cups shredded sharp cheddar cheese

Details

Servings 6

Preparation

Step 1

Process the bread in a food processor until finely ground. Transfer to a medium bowl and toss with the melted butter until evenly coated. Set aside.
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 2-quart baking dish.
Bring 2 quarts of water to a boil in a large pot over medium-high heat. Add 1 tsp. salt and the carrots and cook until barely tender, 6 to 8 minutes. Drain, then transfer the carrots in a paper-towel lined plate.
Melt the remaining 3 Tbsp. butter in a large skillet over medium-high heat. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the flour and cook until it begins to brown, about 1 minute. Whisk in the milk, mustard, pepper, celery salt, and the remaining 1 tsp. salt, bring to a simmer, and cook until the mixture begins to thicken, about 2 minutes. Off the heat, stir in the cheese until melted, then stir in the carrots.
Transfer the mixture to the prepared baking dish, top with the reserved crumb mixture, and bake until the filling is hot and the topping is golden brown, about 30 minutes. Serve.