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1
Heat the oven to 350 degrees F and arrange a rack in the middle.
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2
Lightly coat a 2-quart casserole or 11-by-7-inch baking dish with butter, and set aside.
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3
Heat 2 tablespoons of the butter in a large frying pan over medium-high heat.
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4
When foaming subsides, add carrots, salt, and pepper and cook, stirring occasionally, until carrots just start to brown, about 7 minutes.
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5
Evenly sprinkle flour over carrots, stirring constantly.
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6
Cook until flour turns golden in color, about 1 to 2 minutes.
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7
Slowly pour in cream while constantly stirring, bring to a boil, then remove from heat.
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8
Transfer to the prepared dish and cover with aluminum foil.
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9
Place in the oven and bake until cream is bubbling and carrots just give way when pierced with a knife, about 20 to 25 minutes.
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10
Meanwhile, heat remaining 2 tablespoons butter in a medium frying pan over medium heat.
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11
When foaming subsides, add garlic and cook until butter just begins to brown, about 3 minutes.
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12
Add breadcrumbs to the pan and season with salt and freshly ground black pepper.
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13
Stir occasionally until panko is lightly browned and toasted, about 5 minutes.
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14
Remove to a medium bowl and discard garlic.
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15
When casserole is ready, remove foil and allow to sit for about 10 minutes.
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16
Sprinkle toasted breadcrumbs evenly over top before serving.
