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Scalloped Potatoes and Carrots

Name: Scalloped Potatoes and Carrots
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 2-1/2 pounds potatoes (about 9 medium), peeled and sliced; 5 medium carrots, cut into 1/4-inch slices; 1-1/2 cups sliced onions; 2 cups boiling water; 1 teaspoon salt; CHEESE SAUCE:; 3 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1/8 teaspoon pepper; 1-1/2 cups whole milk; 1-1/2 cups shredded cheddar cheese, divided

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Total Time

Prep: 30 min. Bake: 30 min.

Makes

8 servings

Updated: Oct. 01, 2022

I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.

Scalloped Potatoes and Carrots Recipe photo by Taste of Home

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Ingredients

2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups whole milk
1-1/2 cups shredded cheddar cheese, divided

Directions

In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.

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