Sunset Scallop Potatoes and Carrots
Indulge in the comforting layers of "Sunset Scallop Potatoes and Carrots," a rich and flavorful side dish that's as stunning as a golden sunset. This recipe combines thinly sliced Yukon Gold potatoes and vibrant carrots, nestled in a velvety cheese sauce infused with garlic, onion, and fresh thyme. A blend of sharp cheddar and Parmesan creates an irresistibly creamy texture, while a sprinkle of paprika adds a final touch of warmth and color. Baked to golden, bubbly perfection, this hearty dish is perfect for family dinners, holiday gatherings, or any occasion that calls for an elegant upgrade to classic scalloped potatoes. Ready in just under two hours and serving six, it’s a show-stopping comfort food that pairs beautifully with roasted chicken, glazed ham, or your favorite protein.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 3 large Carrots
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Grated sharp cheddar cheese
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Fresh thyme
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
Peel the potatoes and carrots. Using a sharp knife or mandoline, thinly slice both into uniform rounds approximately 1/8-inch thick.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook the mixture for 4-5 minutes, or until it begins to thicken.
Stir in the garlic powder, onion powder, salt, black pepper, and fresh thyme. Remove the saucepan from heat and fold in the grated cheddar and Parmesan cheeses until melted and smooth.
Arrange half of the sliced potatoes in the prepared baking dish, overlapping slightly. Top with half of the sliced carrots, then pour half of the cheese sauce evenly over the layers.
Repeat with the remaining potatoes, carrots, and cheese sauce, ensuring the vegetables are fully covered.
Sprinkle paprika evenly over the top for a touch of color and flavor.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Then, remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden brown and the vegetables are tender.
Allow the dish to cool for 5-10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.0 g | 185% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 459 mg | 153% | |
| Sodium | 1668 mg | 72% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 23.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1855 mg | 143% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 885 mg | 19% | |
*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.
