Carrot & Béchamel Gratin
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Cooking tools:
- Baking dish
- Saucepan
- Whisk
- Spatula
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Grater
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons shallots, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- salt and pepper as needed
- ½ cup gruyère cheese, cooled then grated
- 2 teaspoons chives, minced
- 2 teaspoons fresh marjoram leaves, minced
- 2 pounds carrots, sliced crosswise into thin rounds
- 2 tablespoons unsalted butter
- ½ cup panko
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