Print Options

 
 
 Print
Scalloped Potatoes and Carrots Recipe

Scalloped Potatoes and Carrots Recipe

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

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

  • 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.

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.