While we’re on gratins, carrots just seem to go with Easter, and this goes equally well with lamb or ham (or poultry, for that matter). It can be doubled easily: If you’re making it for a crowd and don’t have a skillet big enough to do it all in one, make it in two pans or do the initial cooking in batches and transfer it to one large gratin for the final baking.
Skillet Carrot Gratin
If you really want it to be fancy at the table, you can also transfer the carrots to a more decorative gratin dish or shallow casserole if you prefer, but it’s one more dish to wash.
Serves 4
2 tablespoons unsalted butter or olive oil
4 cups peeled and sliced carrots (about 1¼ pounds)
Salt and whole black pepper in a mill
1 tablespoon raw sugar or 2 teaspoons regular granulated sugar
1 cup chicken broth
4 small or 2 medium scallions, trimmed and thinly sliced
1 tablespoon chopped fresh thyme
1 tablespoon washed and chopped carrot tops, optional
1 cup panko
½ cup freshly grated gruyere cheese
¼ cup freshly grated Parmigiano-Reggiano Cheese
1. Position rack in center of oven and preheat to 350° F. Melt butter in ovenproof 10-inch skillet. Add carrots and toss until coated and hot through, about 2 minutes. Season with salt and pepper, add sugar and broth, and bring to simmer. Simmer 2-3 minutes. Turn off heat.
2. Add scallions, thyme, chopped carrot tops if using, and ½ cup panko. Gently toss to mix and level top with spatula. Sprinkle evenly with both cheeses and then remaining ½ cup panko. Bake until carrots are tender and top is lightly browned, about 30-35 minutes.