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Carrot Potato Casserole

I've been relying on this recipe for more than 30 years. That's a true testament to how delicious it is!
  • Total Time
    Prep: 15 min. Bake: 1-1/4 hours
  • Makes
    6 servings


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups whole milk
  • 1 cup shredded cheddar cheese, divided
  • 3 cups grated peeled uncooked potatoes
  • 1 cup grated carrots
  • 2 tablespoons grated onion


  • In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add 1/2 cup cheese, stirring until melted. Add the potatoes, carrots and onion.
  • Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 1 hour. Sprinkle with the remaining cheese. Bake, uncovered, for 15 minutes longer or until potatoes are tender.
Nutrition Facts
1/2 cup: 198 calories, 10g fat (7g saturated fat), 33mg cholesterol, 468mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 7g protein.

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