Scalloped Carrots and Cheese
Elevate your side dish game with this comforting and creamy Scalloped Carrots and Cheese recipe, a delightful twist on the classic scalloped potatoes. Tender carrot slices are layered with a rich, velvety cheddar cheese sauce made from scratch and topped with golden, toasty breadcrumbs for the perfect balance of flavors and textures. This easy-to-make dish combines the natural sweetness of carrots with the savory sharpness of cheddar and a hint of garlic, creating a crowd-pleaser that's ideal for holiday feasts or weeknight dinners. Ready in just under an hour, this versatile baked casserole is not only a feast for the taste buds but also a visually stunning addition to any table. Serve garnished with fresh parsley for an extra pop of color and freshness!
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Recipe Information
Ingredients
- 900 grams carrots
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 480 milliliters whole milk
- 200 grams sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon garlic powder
- 75 grams breadcrumbs
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the carrots into thin, even rounds (about 1/4-inch thick).
Bring a large pot of salted water to a boil. Add the sliced carrots and cook for 5-7 minutes, until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for about 1-2 minutes to create a roux.
Gradually pour in the milk while whisking to ensure no lumps form. Continue to cook and whisk for 3-5 minutes, until the mixture thickens into a smooth sauce.
Remove the saucepan from the heat and stir in the shredded cheddar cheese, salt, black pepper, and garlic powder. Mix until the cheese is fully melted and the sauce is smooth.
Lightly grease a 9x13-inch (or similar size) baking dish. Spread half of the cooked carrots evenly in the dish.
Pour half of the cheese sauce over the carrots, spreading it evenly. Layer the remaining carrots on top and finish with the rest of the cheese sauce.
Sprinkle the breadcrumbs evenly over the top of the dish.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.
Remove from the oven and let the dish cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 81.2 g | 406% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 5670 mg | 247% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 71.9 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 2398 mg | 184% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3905 mg | 83% | |
*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.
