Cheesy Scalloped Potatoes and Carrots

Photo by Kim M.
Adapted from keyingredient.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from keyingredient.com

Ingredients

  • 2

    lbs. (900g)Yukon gold potatoes (about 6), peeled, thinly sliced

  • 4

    carrots, cut diagonally into thin slices

  • 2

    onions, sliced, separated into rings

  • 3

    tbsp. butter

  • 2

    tbsp. flour

  • 1

    tsp. salt

  • 1/2

    tsp. black pepper

  • 1/4

    tsp. cayenne pepper

  • 1 1/2

    c. milk

  • 1 1/2

    c. shredded old cheddar cheese

Directions

Heat oven to 375F Cook vegetables in boiling water in large saucepan 8 - 10 minutes or until tender. Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 minute. Gradually stir in milk until well blended. Bring to boil on medium heat; cook 5 minutes or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 minute or until melted, stirring constantly. Drain vegetable mixture; spoon half into 13 x 9 inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover. Bake 45 minutes to 1 hour or until vegetable mixture is heated through, uncovering after 30 minutes.

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