Carrot Gratin

One of my classics where you get the most out of the carrots. It is also delicious cold on a slice of rye bread.

4 people


600 g carrot, grated
1 small onion, grated
3 tbsp Dijon mustard
4 tbsp chopped terragon leaves
200 g skyr
4 eggs, whisked together
Salt and freshly ground pepper
100 g breadcrumbs
25 g butter


PREHEAT THE OVEN to 200°C/400°F/gas mark 6.

PEEL THE CARROTS AND GRATE THEM. Peel and grate the onion finely. Mix all ingredients – except for breadcrumbs and butter – together in a bowl and season with salt and pepper.

BUTTER THE INSIDE OF NON-STICK ROUND OVENWARE 24 cm in diameter and sprinkle with breadcrumbs.

POUR IN THE CARROT MIXTURE, sprinkle the rest of the breadcrumbs on top, and then spread small lumps of butter. Bake the gratin in the oven for 40 minutes.

PHOTO BY Lars Ranek

Trine Hahnemann