Sam Beall's Carrot Soufflé Recipe

Ingredients

• 1 tablespoon unsalted butter, at room temperature, plus more to butter the dish
• 2 pounds carrots, peeled and sliced into 1/4-inch rounds
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 cup whole milk
• 1 cup crushed saltine crackers
• 3/4 cup, or about 3 ounces, grated sharp Cheddar
• 1/3 cup minced or grated onion (about 1/2 medium onion)
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground pepper
• 3 large eggs