Carrot & Zucchini Gratin

Found in All Recipes Holiday 2025 magazine.

 

4 tbsp butter

2 tbsp flour

1 1/2 c half & half

2 tsp chicken stock base

1/2 c shredded colby-jack cheese (2oz)

1/2 tsp mustard powder

1/2 tsp dried dill

8 med carrots, cut into 1/4" thick slices (3c)

2 small zucchini, cut into 1/4" thick slices (2c)

1/2c chopped onion

3/4c seasoned fine dried bread crumbs

 

Preheat oven to 350°F. Grease a 2qt baking dish.

Melt 2 tbsp butter in a large saucepan over medium heat. Gradually whisk in flour until a paste forms, about 1 minute. Gradually add half & half, whisking constantly. Add stock base and whisk until dissolved, 1-2 minutes. Add cheese, mustard powder, and dill; whisk until cheese is melted, 2-3 minutes. Stir in carrots, zucchini, and onion until coated. Transfer mixture to prepared dish.

Melt remaining 2 tbsp butter. Stir together meted butter and bread crumbs in a small bowl. Sprinkle over vegetable mixture in baking dish.

Bake uncovered until bubbling and topping is browned, about 45 minutes.