Menu Enter a recipe name, ingredient, keyword...

Carrot and Potato Casserole


Combo dish for vegetable and starch. May seem a little heavy with the cheese. Using the amounts listed, this comes out with several layers. Possibly use carrot chips instead of sliced mini carrots for a different version.

Found this recipe years ago, not sure where it originally came from. Maybe Sunset or Bon Appetit?
Anyone who recognizes this, please let me know, thanks.

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 4 medium potatoes, sliced
  • 10 mini carrots, sliced
  • 1/2 cup Swiss cheese
  • 1/4 tsp ground nutmeg
  • 1 cup chicken broth
  • pepper to taste



Step 1

Preheat oven to 350

Place 1/2 potatoes and carrots in an 8 inch casserole dish. Sprinkle 1/3 of cheese and nutmeg; add pepper to taste. Alternate for two more layers in same fashion.

Bring broth a boil. Pour over vegetables. Bake for 45 minutes or until top is golden brown. If vegetable begin to dry out, add more broth.


You'll also love

Review this recipe

New Potatoes and Peas with Ham Jerk Shrimp with Sweet Potato and Black Beans