Carrot Potato Casserole
Indulge in comfort food perfection with this Carrot Potato Casserole—a rich and creamy twist on classic veggie bakes! This recipe combines tender layers of thinly sliced carrots and potatoes, lovingly coated in a velvety cheddar cheese sauce infused with garlic and onion powder for extra depth of flavor. Topped with golden, crunchy panko breadcrumbs and a final sprinkle of melted cheddar, it’s the ultimate savory side dish or vegetarian main course. With an irresistible balance of creamy and crispy textures, this casserole is easy to prepare, taking just 20 minutes of prep and 40 minutes to bake to bubbly, golden perfection. Perfect for weeknight dinners, holiday gatherings, or potlucks, this dish is a delicious way to turn humble carrots and potatoes into a show-stopping casserole your family will crave.
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Recipe Information
Ingredients
- 3 large carrots
- 4 medium potatoes
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1.5 cups cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Peel and slice the carrots and potatoes into thin rounds, approximately 1/8-inch thick.
Place the sliced carrots and potatoes in a large pot, cover with water, and bring to a boil. Cook for 5-7 minutes until slightly tender but not fully cooked. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour to make a roux, cooking for about 1-2 minutes.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir in 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth.
Spread half of the carrots and potatoes in an even layer in the prepared casserole dish. Pour half of the cheese sauce over the top. Repeat with the remaining carrots, potatoes, and cheese sauce.
In a small bowl, mix the panko breadcrumbs and olive oil until evenly coated. Sprinkle the mixture over the casserole, followed by the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 4206 mg | 183% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 39.7 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1888 mg | 145% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 5811 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
