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Scalloped Potatoes and Carrots
Recipe

12 INGREDIENTS • 6 STEPS • 55MINS

Scalloped Potatoes and Carrots

5.0
4 ratings
This cheesy potato-y carrot-y side dish is so yummy you will be asking for and a handing out seconds for sure!
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Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.
This cheesy potato-y carrot-y side dish is so yummy you will be asking for and a handing out seconds for sure!
55MINS
Total Time
$2.33
Cost Per Serving
Ingredients
Servings
4
us / metric
Water
2 cups
Water
Potato
6 cups
Potatoes, thinly sliced
Onion
2
Medium Onions, thinly sliced
Carrot
4
Medium Carrots, thinly sliced
Butter
3 Tbsp
Salt
1 Tbsp
Tarragon
2 Tbsp
Milk
1 1/2 cups
Cheddar Cheese
1 1/2 cups
Fresh Parsley
to taste
Nutrition Per Serving
VIEW ALL
Calories
593
Fat
26.3 g
Protein
21.3 g
Carbs
69.6 g
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Scalloped Potatoes and Carrots
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Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.
Cooking InstructionsHide images
step 1
In a medium saucepan, melt Butter (3 Tbsp) and stir in All-Purpose Flour (2 Tbsp), Water (2 cups), Salt (1 Tbsp), Ground Black Pepper (as needed) and Tarragon (2 Tbsp).
step 1 In a medium saucepan, melt Butter (3 Tbsp) and stir in All-Purpose Flour (2 Tbsp), Water (2 cups), Salt (1 Tbsp), Ground Black Pepper (as needed) and Tarragon (2 Tbsp).
step 2
Add the Milk (1 1/2 cups) and blend well. Bring to boil over medium heat, stirring until thickened and smooth.
step 2 Add the Milk (1 1/2 cups) and blend well. Bring to boil over medium heat, stirring until thickened and smooth.
step 3
Stir in the Cheddar Cheese (1 1/2 cups), cook over low heat, stirring constantly until cheese melts.
step 3 Stir in the Cheddar Cheese (1 1/2 cups), cook over low heat, stirring constantly until cheese melts.
step 4
In a lightly greased 9×13 inch baking dish, layer half the Potatoes (6 cups), Onions (2) and Carrots (4) mixture. Top with half of the cheese sauce.
step 4 In a lightly greased 9×13 inch baking dish, layer half the Potatoes (6 cups), Onions (2) and Carrots (4) mixture. Top with half of the cheese sauce.
step 5
Repeat. May sprinkle the top with a bit of Fresh Parsley (to taste) (or add some extra cheese on top).
step 5 Repeat. May sprinkle the top with a bit of Fresh Parsley (to taste) (or add some extra cheese on top).
step 6
Bake, covered for 30 min or until they are tender. Remove cover the last 10 minutes of baking to become a golden brown.
step 6 Bake, covered for 30 min or until they are tender. Remove cover the last 10 minutes of baking to become a golden brown.
Tags
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Appetizers
American
Budget-Friendly
Shellfish-Free
Easter
Vegetarian
Potatoes
Side Dish
Vegetables
Thanksgiving
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