• 6servings
  • 60minutes
  • 255calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-1/2 pounds potatoes (about 9 medium), peeled and sliced

  2. 5 medium carrots, cut into 1/4-inch slices

  3. 1-1/2 cups sliced onions

  4. 2 cups boiling water


  6. 3 tablespoons butter

  7. 2 tablespoons all-purpose flour

  8. 1 teaspoon salt

  9. 1/8 teaspoon pepper

  10. 1-1/2 cups milk

  11. 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Instructions Jump to Ingredients ↑

  1. Scalloped Potatoes and Carrots Recipe photo by Taste of Home In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes.

  2. 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. Yield: 6-8 servings.


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