Crispy Potato and Carrot Casserole
Transform simple vegetables into a show-stopping dish with this Crispy Potato and Carrot Casserole! Tender layers of thinly sliced potatoes and sweet carrots are smothered in a rich, velvety cheese sauce infused with garlic and fresh thyme. Topped with a golden, cheesy breadcrumb crust, this casserole delivers the perfect balance of creamy and crispy in every bite. Ideal as a hearty side dish or a satisfying vegetarian centerpiece, it’s baked to perfection in just under an hour. Garnish with fresh parsley for an extra pop of flavor, and serve this crowd-pleaser warm for a comforting addition to any meal. Keywords: potato and carrot casserole, cheesy casserole, vegetable casserole recipe, crispy topping, vegetarian side dish.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 3 large Carrots
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 cups Shredded cheddar cheese
- 0.5 cups Parmesan cheese
- 2 Garlic cloves
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.75 cups Breadcrumbs
- 1 tablespoon Olive oil
- 1 tablespoon Chopped parsley (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with butter or non-stick spray.
Peel the potatoes and carrots. Thinly slice them into rounds, about 1/8-inch thick, using a mandoline slicer or a sharp knife. Set aside.
Melt the butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-4 minutes.
Stir in 1 cup of shredded cheddar cheese, parmesan cheese, thyme, salt, and pepper. Remove the sauce from heat and set it aside.
Layer half of the sliced potatoes and carrots in the prepared casserole dish, slightly overlapping the edges. Pour half of the cheese sauce evenly over the layer.
Repeat with the remaining potatoes, carrots, and cheese sauce, ensuring everything is evenly coated.
In a small bowl, mix the breadcrumbs with olive oil. Stir in the remaining 0.5 cup of shredded cheddar cheese. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the casserole dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crispy, and the potatoes and carrots are tender when pierced with a knife.
Let the casserole cool for 5 minutes. Sprinkle with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 733 mg | 32% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.6 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 403 mg | 31% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 671 mg | 14% | |
*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.
