Casseroles are always a good idea, because the oven does most of the work. They taste especially good after a long day when you don’t feel like cooking or when you have many mouths to feed. We all have our go-to casserole recipe, but it’s always good to try something new! Today we’re serving potato and carrot casserole.
Potato & Carrot Casserole with a Crunchy Topping: Pure Joy Straight From the Oven
It’s no secret that many families have their own cherished casserole recipe. And chances are, if you come from a casserole-loving one, that the classic potato and carrot has been long-well known to you. Today, we look not to reinvent the wheel or gild the lily, but offer a hearty twist. Instead of the typical gooey cheese topping, our recipe achieves some extra texture with its satisfyingly crunchy topping.
You don’t need many ingredients for this dish, you probably already have most of them at home. The base, as the name suggests, is potatoes and carrots. To make the sauce, you’ll need eggs, cream, salt, pepper and, if you’d like, some nutmeg.
Now comes the highlight, the crunchy topping. For this, finely chop the thyme and mix it with breadcrumbs and grated Parmesan cheese. Afterward, cut cold butter into pieces and knead it with the Parmesan-thyme mixture until crumbly. Finally, top the casserole with this mix and a healthy portion of grated cheese – mmm, heavenly!
Our potato and carrot casserole and its crunchy topping are a wonderful example of how simple ingredients can be transformed into a special dish. Enjoy!
And because we can’t get enough of casseroles, we’d like to introduce you to some of our other favorite recipes: zucchini casserole with cottage cheese, eggplant meatball casserole, and cowboy casserole.
POTATO & CARROT CASSEROLE WITH CRUNCHY TOPPING
- Prep time: 30 min
- Cook time: 1 Hour 10 min
- Total time: 1 Hour 40 min
- Servings: 4
INGREDIENTS
- 2¼ lbs potatoes
- Salt, to taste
- 1 lb carrots
- 2 large eggs
- ½ cup heavy cream
- Black pepper, to taste
- Pinch of ground nutmeg (optional)
- 6 sprigs fresh thyme
- 1½ cups plain breadcrumbs
- 1½ cups grated Parmesan cheese
- ½ cup butter or margarine, melted
INSTRUCTIONS
- Peel the potatoes and cook in salted water for 20 minutes until tender. Drain and let them slightly cool, before cutting into slices.
- Peel the carrots and cut into very thin slices.
- Preheat oven to 400°F.
- In the casserole dish, layer potatoes and carrots.
- Whisk the eggs with the cream. Season the mixture with salt, pepper and nutmeg to taste.
- Pour the sauce over the potatoes and carrots.
- Finely chop the thyme. Mix with the breadcrumbs and Parmesan cheese.
- Cut the butter into pieces and add to the mixture. Knead everything together until crumbly.
- Sprinkle the crumbles over the casserole and bake for 45-50 minutes. Cover with aluminum foil if necessary so that the crumbles do not burn.