Scalloped Potatoes and Carrots Recipe

5 5 8
Scalloped Potatoes and Carrots Recipe
Scalloped Potatoes and Carrots Recipe photo by Taste of Home
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Scalloped Potatoes and Carrots Recipe

Read Reviews
5 5 8
Publisher Photo
I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

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

Nutritional Facts

3/4 cup: 255 calories, 12g fat (8g saturated fat), 40mg cholesterol, 800mg sodium, 29g carbohydrate (8g sugars, 3g fiber), 9g protein.

  • 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
  1. In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
  2. 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.
Originally published as Scalloped Potatoes and Carrots in Country February/March 2000, p49

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vewebber58 User ID: 998755 226385
Reviewed May. 16, 2015

"A yummy side dish....loved it!"

MY REVIEW
playingintheclouds User ID: 4104778 37414
Reviewed Apr. 12, 2013

"Excellent flavor and very easy to fix. Everyone from adults to kids loved it."

MY REVIEW
Abby_21 User ID: 1024283 37795
Reviewed Feb. 20, 2011

"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!!!"

MY REVIEW
August1 User ID: 1850683 27304
Reviewed Feb. 17, 2011

"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."

MY REVIEW
head2toe User ID: 3756500 83651
Reviewed Sep. 19, 2010

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

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