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Scalloped Potatoes and Carrots Recipe

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I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.

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Scalloped Potatoes and Carrots Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6-8 Servings

30 30 60

Ingredients

2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 255 calories, 12 g fat (8 g saturated fat), 40 mg cholesterol, 800 mg sodium, 29 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Scalloped Potatoes and Carrots in Country February/March 2000, p49

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Reviews for Scalloped Potatoes and Carrots (3)

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Scalloped Potatoes and Carrots

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Reviewed on Feb. 20, 2011 by Abby_21

Made this a few nights ago for four adults. Everyone raved about it. Great recipe. Will use this time and time again. Thanks for sharing!!!

Reviewed on Feb. 17, 2011 by August1

Excellent!!! I've made it in the oven and in an actual dutch oven outside. Absolutely delicious and a favorite at the whole camp. I don't make any other kind of scalloped potatoes now.

Reviewed on Sep. 19, 2010 by head2toe

This was a big hit at our house. It will become the recipe I use when making scalloped potatoes.