Scalloped Potatoes and Carrots

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

Photo by Addie P.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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