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Potatoes and Carrots Au Gratin Recipe
Potatoes and Carrots Au Gratin Recipe photo by Taste of Home

Potatoes and Carrots Au Gratin Recipe

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I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time.
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 6 servings


  • 2-1/2 cups sliced peeled potatoes
  • 1-1/2 cups thinly sliced carrots
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 3/4 cup shredded cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 2/3 cup milk
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

Nutritional Facts

1 serving (1 cup) equals 180 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 3 g fiber, 6 g protein.


  1. In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350°, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more. Yield: 6 servings.
Originally published as Potatoes and Carrots Au Gratin in Reminisce March/April 1992, p35

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