Ingredients Jump to Instructions ↓

  1. 2 (16-ounce) packages fresh, sliced carrot chips

  2. 1/4 cup butter

  3. 1 cup onion, finely chopped

  4. 1/4 cup all-purpose flour

  5. 3/4 teaspoon salt

  6. 1/2 teaspoon ground ginger

  7. 1/2 teaspoon white pepper

  8. 2 cups milk

  9. 3/4 cup (3 ounces) Wisconsin Sharp Cheddar Cheese, shredded

  10. 1/4 cup (1 ounces) Wisconsin Parmesan Cheese, shredded

  11. 1/2 cup bread crumbs

  12. 2 tablespoon Butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF (175ºC). In a saucepan, bring 2 quarts of water to a rapid boil. Add carrots and cook until barely tender, 10 to 12 minutes; drain. In a saucepan, melt Butter and sauté onions over medium-high heat for 3 minutes. Whisk in flour, salt, ginger and pepper; stir while cooking 1 minute. Gradually stir in Milk; cook, stirring constantly until thickened, 3 to 5 minutes. Stir in Wisconsin Sharp Cheddar and Wisconsin Parmesan cheeses. In a large bowl, combine carrots and sauce. Pour into a 2-quart casserole dish. Combine bread crumbs and melted Butter; sprinkle over carrots. Bake uncovered 25 to 30 minutes or until bubbly and golden.


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