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1
Preheat oven to 350; lightly coat a 9 x 13 inch casserole dish with cooking spray.
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2
Melt 2 tablespoons butter in a large skillet set over med-high heat.
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3
Add carrots, salt, pepper, and marjoram.
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4
Cook, stirring occasionally, until the carrots just start to brown, about 7 minutes.
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5
Sprinkle the flour over the carrots, stirring constantly.
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6
Cook until the flour turns golden, 1-2 minutes.
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7
Slowly pour in the cream while stirring constantly.
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8
Bring to a boil, then remove the pan from the heat.
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9
Pour the mixture into the prepared casserole dish and cover with foil.
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10
Bake until the cream is bubbling and the carrots just give way when pierced with a knife, 20-25 minutes.
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11
Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet set over medium heat.
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12
Add in garlic and cook until the butter just begins to brown, about 3 minutes.
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13
Add the breadcrumbs and season with salt and pepper.
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14
Cook, stirring occasionally, until the breadcrumbs are lightly browned, about 5 minutes.
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15
Transfer to a medium bowl and set aside.
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16
When the casserole has finished cooking, remove the foil and allot to sit for about 10 minutes.
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17
Sprinkle with the toasted breadcrumbs evenly over the top before serving.
