Save on Pinterest

Scalloped Potatoes and Carrots

Total Time

Prep: 30 min. Bake: 30 min.

Makes

8 servings

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

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 whole milk
  • 1-1/2 cups 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • PrplMonky5
    Jul 15, 2018

    This was delicious! I did change it up a bit though. I only had 1/2 lb of baby potatoes, so I did only 1/5 of the main ingredients. I used baby carrots too, cutting each one into thirds. I cut the baby potatoes in half. I boiled them for the full 10 minutes. I did only 1/3 of the cheese sauce. Instead of cheddar I did a mixture of mozzarella and swiss. This combo of cheeses was SO GOOD. I feel like it would be better than the cheddar! Because there was so little, I simply did one layer, pouring all of the main ingredients into a dish, then poured the cheese sauce over top. I baked it for 15 minutes, uncovered it, then baked it for an additional 5 minutes. The vegetables were a perfect done-ness and the cheese sauce was nice and gooey! We were able to get about 3 servings out of it as a side dish. I can't wait to make this again, it was beyond delicious. Next time I'll try it completely as-is, but I think I may keep doing the baby potatoes and baby carrots.

  • vewebber58
    May 16, 2015

    A yummy side dish....loved it!

  • playingintheclouds
    Apr 12, 2013

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

  • kafaughn
    Nov 2, 2012

    No comment left

  • kayvie
    Oct 14, 2012

    No comment left

  • anteatermiller
    May 8, 2012

    No comment left

  • kubas
    Dec 4, 2011

    No comment left

  • Abby_21
    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!!!

  • August1
    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.

  • head2toe
    Sep 19, 2010

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