Scalloped Carrots

Ingredients

• 12 carrots, peeled and sliced 1/4-inch thick
• 1/3 cup butter
• 1 onion, minced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• Salt to taste
• 2 cups milk
• 1 1/2 cups cubed Cheddar cheese, or to taste
• 1/4 teaspoon mustard powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon celery seed
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup soft bread crumbs

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.

Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.

Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.

Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.

Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.

Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.