Microwaved Scalloped Potatoes and Carrots
Elevate your side dish game with this quick and creamy Microwaved Scalloped Potatoes and Carrots recipe, a perfect combination of convenience and comfort food! This easy-to-follow recipe features tender slices of russet potatoes and carrots smothered in a rich, cheddar-infused cheese sauce that's made entirely in the microwave. In just 35 minutes, you’ll have a velvety, flavor-packed dish enhanced with hints of garlic and a sprinkle of fresh parsley for a touch of brightness. Ideal for weeknight dinners or as a crowd-pleasing holiday side, this recipe is a time-saving twist on a classic favorite, offering all the indulgence with minimal effort. Serve it alongside roasted meats or enjoy it as a vegetarian centerpiece—either way, prepare to delight your taste buds with every bite!
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 2 medium Carrots
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 1 cup Cheddar cheese
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Peel and thinly slice the potatoes and carrots into 1/8-inch rounds. Aim for uniform thickness for even cooking.
Place the sliced potatoes and carrots in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Poke a few holes in the plastic wrap to allow steam to escape.
Microwave on high for 5-7 minutes, or until the vegetables start to soften but are not fully cooked. Carefully remove the dish from the microwave and set aside.
In a microwave-safe bowl, melt the butter on high for 30 seconds to 1 minute.
Stir the flour into the melted butter to form a smooth paste.
Gradually add the milk to the butter-flour mixture, whisking to avoid lumps. Stir in the garlic powder, salt, and pepper.
Microwave the milk mixture on high for 1-2 minutes, stopping to stir every 30 seconds, until the sauce thickens.
Add the shredded cheddar cheese to the sauce and stir until melted and smooth.
Pour the cheese sauce evenly over the potatoes and carrots in the dish, making sure all pieces are coated.
Cover the dish again and microwave on high for an additional 8-10 minutes, or until the potatoes and carrots are tender and the sauce is bubbly.
Let the dish cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 3614 mg | 157% | |
| Total Carbohydrate | 171.4 g | 62% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 30.2 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1065 mg | 82% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 4275 mg | 91% | |
*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.
