4 cups (1 litre) sliced carrots (5 to 6 carrots)

1/3 cup (75 ml) cream 35%

1 cup (250 ml) grated Gruyère cheese

Salt and pepper

Preheat the oven to 190 ºC (375 ºF). In a bowl, combine all the ingredients. Pour into a well-buttered 1.25 litres (5 cups) capacity baking dish.

Cover with aluminum foil. Bake for about 1 hour, until the carrots are tender. Remove the foil halfway through cooking. Unlike scalloped potatoes, which naturally contains starch, this dish will be difficult to slice, therefore, use a spoon.

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