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1
Preheat your oven to 350 F and grease an 8x8 inch baking dish.
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2
Set aside.
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3
In a large non-stick skillet, melt the first amount of butter over medium heat.
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4
Add the carrots and cook for 9-10 minutes, or until tender.
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5
Season with salt and pepper.
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6
Add the garlic and cook for another minute.
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7
Sprinkle the flour onto the carrots and stir to combine.
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8
Cook for 3-4 minutes or until the flour is a light golden brown color.
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9
Reduce the heat to medium-low, and slowly drizzle in the heavy cream, stirring all the while.
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10
Add the ranch dip mix, and stir to combine.
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11
Let the mixture simmer for 4-5 minutes or until it has thickened substantially.
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12
Remove from heat and pour the carrots into the baking dish.
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13
Set aside.
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14
In a small bowl, combine the panko breadcrumbs, melted butter and Fontina cheese.
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15
Season with salt and pepper.
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16
Place the breadcrumbs over top of the carrots in a thick and even layer.
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17
Bake at 350 F for 25-30 minutes or until the top is golden brown.
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18
Remove dish from oven and set it on a rack.
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19
Let casserole stand for 5-10 minutes before serving.
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20
Garnish with chopped parsley and serve warm.
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21
Enjoy!
