By Lyn Funnell 
A gratin is a dish with a topping, usually of cheese of breadcrumbs.
It is also the name of a French dish that gratins are made in.
You can make a gratin out of almost anything. It’s a good way of using up leftover food.
As I had plenty of carrots to use up, I decided to make a carrot gratin.
It’s also nice with broccoli or cauliflower, or with a combination of some of them. You could add cooked potatoes, tomatoes or mushrooms too.
Or you could start with a layer of cooked chicken, turkey, ham, or roast pork.
1 chopped onion
Oil or margarine
Some chopped leeks
3-4 carrots, cooked & thinly sliced
Seasoning
A white cheese sauce, made with milk, flour & grated cheese.
I used the High Weald Dairy’s Brighton Blue as it melts easily and gives the dish a tasty blue flavour.
Breadcrumbs
Saute the onion and leek if using
Tip them in a greased dish.
Cover with the sliced carrot.
Season the dish.
Pour the white sauce over the top.
Add a coating of breadcrumbs. You can add some grated cheese if you like.
Bake in the oven until it’s browning and bubbling.
Serve with a jacket potato or salad, or both!
