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Scalloped Potatoes and Carrots

By

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

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Ingredients

  • VEGETABLES:
  • 2-1/2 pounds potatoes (about 9 medium)
  • 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 shredded cheddar cheese, divided

Details

Preparation

Step 1

Peel and slice potatoes. 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.



REVIEW:

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

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