As winter’s chill settles in and the days grow shorter, there’s nothing more comforting than a warm, hearty dish to cozy up to. Our Wildeklawer carrot and onion gratin is the perfect winter recipe, combining the sweetness of freshly harvested Wildeklawer carrots and the savoury depth of caramelised Wildeklawer onions.

This creamy, cheesy gratin is an ideal side dish for any winter meal, offering both nourishment and comfort during the colder months.

Ingredients:

•⁠ ⁠6 large Wildeklawer carrots, peeled and thinly sliced
•⁠ ⁠2 large Wildeklawer onions, thinly sliced
•⁠ ⁠2 cloves garlic, minced
•⁠ ⁠2 tablespoons butter
•⁠ ⁠2 tablespoons all-purpose flour
•⁠ ⁠2 cups milk
•⁠ ⁠1 cup grated Gruyère cheese (or any melting cheese of your choice)
•⁠ ⁠1/2 cup grated Parmesan cheese
•⁠ ⁠1 teaspoon dried thyme
•⁠ ⁠Salt and pepper to taste
•⁠ ⁠1/4 cup breadcrumbs
•⁠ ⁠2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions:

1.⁠ ⁠Preheat the oven: Preheat your oven to 375°F (190°C).

2.⁠ ⁠Prepare the vegetables: Peel and thinly slice the carrots. Thinly slice the onions. Mince the garlic.

3.⁠ ⁠Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the onions and garlic and cook until the onions are soft and translucent, about 5-7 minutes. Add the sliced carrots to the skillet and cook for an additional 5 minutes, stirring occasionally.

4.⁠ ⁠Make the béchamel sauce: Sprinkle the flour over the vegetables and stir to combine. Slowly add the milk, stirring constantly to avoid lumps. Cook the mixture, continuing to stir, until it thickens and comes to a simmer. Add the thyme, salt, and pepper to taste. Remove the skillet from heat and stir in half of the Gruyère cheese until melted and well combined.

5.⁠ ⁠Assemble the gratin: Transfer the carrot and onion mixture to a greased 9×13-inch baking dish. Sprinkle the remaining Gruyère cheese over the top. Evenly sprinkle the breadcrumbs and Parmesan cheese over the entire dish.

6.⁠ ⁠Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the gratin is bubbly.

7.⁠ ⁠Garnish and serve: Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

Serve the Wildeklawer Carrot and Onion Gratin as a side dish with roasted meats, poultry, or as part of a vegetarian meal.

Enjoy your delicious Wildeklawer Carrot and Onion Gratin!