Carrots Au Gratin

Carrots Au Gratin ~

Naturally sweet carrots baked in a creamy cheese sauce and sprinkled with a buttery cracker crumb topping. Try this easy side dish on a weeknight with Vegan Roast Beef or add it to your Easter holiday meal!

Cheesy Carrot Casserole

As a home cook focused on simple and reliable plant-based and vegetarian meals for over 13 years, I understand the importance of recipes that work for both weeknight dinners and holiday meals. This Carrots Au Gratin is a comforting side that pairs well with a variety of main dishes.

Ingredients for Carrots Au Gratin

You will need the following:

• 3 cups carrots
• 2 tablespoons butter
• 2 tablespoons yellow onions
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 3/4 cup milk
• 1/3 cup Parmesan cheese
• 1/3 cup savory butter crackers
• 2 tablespoons parsley

Ingredient Notes

• Carrots: Large, whole carrots work best for this recipe. The carrots don’t need to be peeled, although you certainly can peel them if you want. I leave mine unpeeled and just give them a good scrubbing to remove any dirt.
• Butter: I use vegan butter.
• Milk: I use plant milk. To me, oat milk tastes the most like dairy milk and I think it’s the best choice for this recipe. If you choose to use another variety of milk, such as almond, just be aware that it will affect the overall taste of the casserole.
• Cheese: Same as with milk, the cheese used will have a big impact on flavor. Regular or dairy-free Parmesan, American, and cheddar all work well with this recipe.

How to Make Carrots Au Gratin

STEP ONE: Preheat the oven to 350°F. Set out an 8×8-inch baking dish.

STEP TWO: Place sliced carrots in a steamer basket over a pot with 1-inch of boiling water. Cook for about 10 minutes, or until carrots are fork tender. Alternatively, place carrots in a glass bowl and use the steam setting on your microwave for about 4 minutes, or until carrots are done. Set aside.

STEP THREE: In a medium saucepan over medium-high heat, melt 1 tablespoon of butter. Add the onion and cook for 2 minutes, stirring frequently until softened. Stir in flour, garlic powder, salt, and pepper.

STEP FOUR: Gradually whisk in the milk. Continue cooking for 1 minute to thicken. Turn the heat down to low.

STEP FIVE: Add the cheese, stirring until completely melted. Fold in the carrots. Pour the mixture into the baking dish, spreading carrots so they are in an even layer.

STEP SIX: In a small bowl, stir together the crushed cracker crumbs and remaining 1 tablespoon butter. Sprinkle over the top of the casserole.

STEP SEVEN: Bake 15 minutes, or until topping is lightly golden. Garnish with a sprinkling of parsley and serve hot.

More Carrot Recipes You’ll Love!

• Vegan Carrot Cake
• Veggie Pinwheels with Broccoli and Carrots
• Leek and Potato Soup with Carrots
• German Style Carrot Dogs
• Irish Stew

Tried this recipe? Leave a star rating and share your experience in the comments below. Thanks for being part of our home cooking community!

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Carrots Au Gratin Recipe

Naturally sweet carrots baked in a creamy cheese sauce and sprinkled with a buttery cracker crumb topping. This cheesy carrot casserole makes a delicious addition to your holiday menu!

5 from 10 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: carrots, dairy free, Easter, roasted vegetables, vegan, vegetarian

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 175kcal

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 3 cups carrots cut into 1/2-inch pieces
• 2 tablespoons butter softened and divided
• 2 tablespoons yellow onions chopped
• 1 1/2 tablespoons all-purpose flour
• 1/4 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 3/4 cup milk
• 1/3 cup Parmesan cheese grated
• 1/3 cup savory butter crackers crushed, recommend Roasted Vegetable Ritz
• 2 tablespoons parsley chopped

Instructions

• Preheat the oven to 350°F. Set out an 8×8-inch baking dish.
• Place sliced carrots in a steamer basket over a pot with 1-inch of boiling water. Cook for about 10 minutes, or until carrots are fork tender. Alternatively, place carrots in a glass bowl and use the steam setting on your microwave for about 4 minutes, or until carrots are done. Set aside.
• In a medium saucepan over medium-high heat, melt 1 tablespoon of butter. Add the onion and cook for 2 minutes, stirring frequently until softened. Stir in flour, garlic powder, salt, and pepper.
• Gradually whisk in the milk. Continue cooking for 1 minute to thicken. Turn the heat down to low.
• Add the cheese, stirring until completely melted. Fold in the carrots. Pour the mixture into the baking dish, spreading carrots so they are in an even layer.
• In a small bowl, stir together the crushed cracker crumbs and remaining 1 tablespoon butter. Sprinkle over the top of the casserole.
• Bake 15 minutes, or until topping is lightly golden. Garnish with a sprinkling of parsley and serve hot.

Nutrition

Calories: 175kcal | Carbohydrates: 20g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 457mg | Potassium: 369mg | Fiber: 3g | Sugar: 9g | Vitamin A: 16631IU | Vitamin C: 9mg | Calcium: 208mg | Iron: 1mg

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This post was updated on March 22, 2025.