Joy over at Joy of desserts hosts Vintage Recipe Thursday and Trista over at Southern Fried Mama hosts Tasty Thursday.

12 medium carrots, washed and sliced
1 small Vidalia onion, minced
4 tablespoons butter
1/4 cup flour
1 teaspoon salt
2 cups whole milk
1/4 teaspoon pepper
1/4 teaspoon celery salt
2 cups buttered bread crumbs
2 cups grated Gruyere cheese

  • Preheat oven to 350 degrees.
  • Blanche carrots in boiling water for 5-10 minutes. Drain well.
  • Melt butter in a skillet and cook onions until translucent.
  • Stir in flour, salt and milk. Cook until smooth and begins to thicken slightly.
  • In a buttered 2 quart casserole arrange layers of the carrots and cheese (ending in cheese) and then pour the sauce over top.
  • Top with the bread crumbs.
  • Bake uncovered for 25 minutes.

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