Cheese Scalloped Potatoes Carrots
Indulge in the ultimate comfort food with this rich and creamy Cheese Scalloped Potatoes and Carrots recipe. Perfectly sliced potatoes and sweet, tender carrots are layered with a velvety cheese sauce made from cheddar and Parmesan for a flavor-packed side dish that's destined to impress. This dish combines the earthy sweetness of carrots with the creamy decadence of a classic potato gratin, all baked to golden, bubbly perfection. Ideal for holiday dinners or cozy family meals, this easy-to-follow recipe uses a homemade roux for a creamy, lump-free sauce that's enhanced with a hint of garlic and Dijon mustard. Garnish with fresh parsley for an elegant finishing touch, and enjoy a side dish that's as visually stunning as it is delicious! Whether you're planning a Thanksgiving spread or a weeknight dinner, this cheesy scalloped potatoes and carrots recipe is sure to be a crowd-pleaser.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 medium Potatoes
- 3 medium Carrots
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 as needed Nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
Peel the potatoes and carrots, then slice both into thin rounds about 1/8-inch thick, using a sharp knife or a mandoline slicer for even results.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste.
Gradually whisk in the milk and heavy cream until the mixture is smooth and lump-free. Continue stirring until the sauce thickens, about 5-7 minutes.
Stir in the garlic powder, Dijon mustard, salt, and ground black pepper, followed by 1 1/2 cups of the shredded cheddar cheese and all the Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
Spread a thin layer of the cheese sauce at the bottom of the prepared baking dish. Arrange a single layer of potato slices over the sauce, followed by a single layer of carrot slices. Pour a portion of the cheese sauce over the layers to coat them evenly.
Repeat the layering process (potatoes, carrots, cheese sauce) until all the ingredients are used, finishing with a layer of cheese sauce on top.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the dish.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake uncovered for an additional 30-35 minutes, or until the potatoes and carrots are fork-tender and the top is golden and bubbly.
Remove the dish from the oven and let it cool for 10 minutes before serving. If desired, garnish with chopped fresh parsley for a pop of color.
Serve warm and enjoy this comforting, cheesy side dish!
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 2.4 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 365 mg | 28% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 569 mg | 12% | |
*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.
