Name: Scalloped Potatoes and Carrots Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: ¼ cup butter; ½ medium onion, finely diced; 1 teaspoon fresh minced garlic (about 1 clove); ¼ cup all-purpose flour; 1 cup low-sodium chicken broth; ¾ cup heavy cream (30-35% fat); ¾ cup low-fat milk; 1 cup freshly grated Parmesan cheese, divided; 2 green onions, thinly sliced; 2 teaspoons salt; ¼ teaspoon black pepper; 1½ lbs Yukon gold potatoes, peeled and thinly sliced; 3 large carrots, peeled and thinly sliced

Jump to Recipe· 3.8 from 75 reviews

If you’re searching for a comforting yet elegant side dish to brighten up any meal, this Scalloped Potatoes and Carrots Recipe is exactly what you need. Layers of tender Yukon gold potatoes and sweet carrots swim in a luscious, creamy Parmesan sauce, baked to bubbly, golden perfection. It’s the perfect harmony of earthy veggies with a rich, cheesy crust that hugs every slice, making every bite feel like a warm hug from the inside. Trust me, once you try this recipe, this dish will become an instant classic in your kitchen rotation.

Ingredients You’ll Need

The image shows several clear glass bowls and measuring cups arranged on a white marbled surface. There is a large bowl of thin, round, pale yellow potato slices in the top left center and a large bowl filled with bright orange carrot slices on the right side. Smaller bowls contain finely chopped green onions, white rice grains, chopped white onions, a small stick of butter, white flour, minced garlic, and a mix of salt and black pepper. Three glass measuring cups hold different liquids: one with a pale yellow liquid, one with milk, and one with a thicker white cream. All the ingredients are neatly placed and visible from above, showing their colors and textures clearly. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but incredibly important to build that signature silky sauce and tender vegetable layers. Each one enhances the dish’s flavor, texture, or color, creating a delightful medley that’s hard to resist.

¼ cup butter: Adds richness and helps cook the onions to sweet perfection.
½ medium onion (finely diced): Brings a subtle sweetness and depth to the sauce.
1 teaspoon fresh minced garlic (about 1 clove): Offers a gentle aromatic punch without overpowering the veggies.
¼ cup all-purpose flour: Thickens the creamy sauce for that irresistibly smooth texture.
1 cup low-sodium chicken broth: Adds savory notes and moisture to balance the creaminess.
¾ cup heavy cream (30-35% fat): Creates the luscious, velvety base that coats every slice beautifully.
¾ cup low-fat milk: Lightens the sauce slightly while keeping it creamy and dreamy.
1 cup freshly grated Parmesan cheese (divided): Infuses the dish with its signature nutty, tangy flavor and forms that golden crust on top.
2 green onions (thinly sliced): Adds freshness and a mild onion kick to the sauce.
2 teaspoons salt: Elevates all the natural flavors from the veggies and creamy sauce.
¼ teaspoon black pepper: Provides just the right amount of gentle heat.
1½ lbs Yukon gold potatoes (peeled and thinly sliced): Their buttery texture holds up beautifully when baked.
3 large carrots (peeled and thinly sliced): Add sweet earthiness and a pop of vibrant color to the dish.

How to Make Scalloped Potatoes and Carrots Recipe

Step 1: Prepare Your Oven and Baking Dish

Start by preheating your oven to a hot 400 degrees Fahrenheit. Lightly grease a 9×13-inch pan or casserole dish to prevent sticking and ensure even baking. This initial step helps make the cooking process smooth and sets the stage for those layers to meld beautifully.

Step 2: Cook the Aromatics

In a large skillet over medium heat, melt that butter until it’s shimmering. Toss in the finely diced onion and cook until it’s just starting to brown, releasing its natural sweetness. This slow caramelization deepens the flavor significantly. Add minced garlic and cook for an additional minute, stirring constantly so it doesn’t burn but lovingly infuses the buttery base.

Step 3: Make the Creamy Sauce

Sprinkle the flour over your fragrant mixture and stir continuously until it’s fully combined without any flour lumps visible. This step is crucial because it thickens your sauce just right. Slowly whisk in the chicken broth, heavy cream, and low-fat milk, keeping the heat medium so your sauce thickens gently. Stir in half of the grated Parmesan cheese, the sliced green onions, salt, and black pepper to bring it all together with a rich, cheesy, and slightly tangy backbone.

Step 4: Assemble the Layers

Now for the fun part—combining the thinly sliced Yukon gold potatoes and carrots in your prepared baking dish. Pour that silky, cheesy sauce evenly over the veggies, making sure every nook and cranny gets coated. Then sprinkle the remaining Parmesan cheese on top to create that irresistible crust once baked.

Step 5: Bake to Perfection

Cover the dish tightly with foil and pop it into your preheated oven. Bake for 30 to 40 minutes, depending on the thickness of your slices, until the potatoes and carrots are fork-tender. The foil traps steam and encourages even cooking, so each layer melds into creamy heaven.

Step 6: Broil for a Golden Finish

After baking, remove the foil and broil the dish just until the top is lightly browned and bubbly. This step transforms the surface into a golden, cheesy crust that adds a delightful textural contrast. Let your scalloped potatoes and carrots rest for 10 minutes before serving so the sauce thickens and flavors harmonize perfectly.

How to Serve Scalloped Potatoes and Carrots Recipe

The image shows a white oval baking dish filled with two layers of thinly sliced vegetables arranged side by side: the bottom layer is light yellow with smooth, slightly translucent slices, and the top layer has bright orange round slices scattered evenly over the yellow slices. The dish is placed on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten this creamy dish with a sprinkle of freshly chopped parsley or chives for a burst of color and subtle herby notes. A light dusting of extra Parmesan right before serving also ups the flavor and makes it look irresistible on the plate.

Side Dishes

This dish pairs beautifully with roasted meats, like herb-crusted chicken . For a lighter meal, serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

Try assembling individual servings in small ramekins for a charming presentation at dinner parties (just adjust baking time slightly). Or layer the ingredients in a clear baking dish to showcase the colorful strata of potatoes and carrots before baking—almost too pretty to cover with foil!

Make Ahead and Storage

Storing Leftovers

After your feast, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, making it ideal for next-day enjoyment.

Freezing

This scalloped masterpiece also freezes well. Place cooled portions into freezer-safe containers or wrap the casserole tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat leftovers in the oven at 350 degrees Fahrenheit, covered with foil to prevent drying out, until warmed through—usually about 20 minutes. You can also use a microwave for quick meals but do so in shorter intervals to keep the sauce creamy and avoid overcooked veggies.

FAQs

Can I use a different type of potato for this recipe?

Absolutely! While Yukon gold potatoes are ideal for their buttery flavor and texture, you can also use Russet or red potatoes. Just be mindful that Russets are starchier and cook faster, so slice them slightly thicker to prevent overcooking.

Is there a way to make this dish vegetarian?

Yes! Simply substitute the chicken broth with vegetable broth to keep it fully vegetarian without losing depth of flavor.

Can I add other vegetables to this recipe?

Definitely! Thinly sliced zucchini or parsnips can be layered in with the potatoes and carrots for extra color and flavor. Just adjust baking times slightly depending on the vegetable’s tenderness.

How thin should I slice the potatoes and carrots?

Thin slices, about 1/8 inch thick, are best for even cooking and that classic melt-in-your-mouth texture. Using a mandoline slicer can help ensure uniform thickness.

What if I don’t have heavy cream on hand?

You can replace heavy cream with half-and-half or use more milk with a tablespoon of melted butter to mimic richness, but the sauce may be slightly less thick and creamy.

Final Thoughts

There’s something incredibly nourishing and joyous about making this Scalloped Potatoes and Carrots Recipe from scratch. It’s a dish that’s as comforting as it is impressive and perfect for any occasion—whether a simple weeknight dinner or a festive holiday table. Give it a try, and you might just find yourself reaching for this recipe again and again. It’s truly a delicious way to celebrate simple ingredients in a whole new light.