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Scalloped Potatoes and Carrots Recipe

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3.8 from 75 reviews

This Scalloped Potatoes and Carrots recipe is a creamy, comforting casserole featuring thinly sliced Yukon gold potatoes and carrots baked in a rich Parmesan cheese sauce. Enhanced with caramelized onions, garlic, and fresh green onions, this dish is perfect as a hearty side or a vegetarian main course. The top is broiled to a golden brown for a deliciously crispy finish.

Ingredients

Sauce 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

Vegetables

  • 1½ lbs Yukon gold potatoes, peeled and thinly sliced
  • 3 large carrots, peeled and thinly sliced

Instructions

  1. Preheat and Prepare: Preheat your oven to 400 degrees F and lightly grease a 9×13″ baking pan or casserole dish to prevent sticking.
  2. Sauté Onions and Garlic: In a large skillet over medium heat, melt the butter. Add the finely diced onion and cook until it begins to brown, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute to release its aroma.
  3. Create the Roux: Sprinkle in the flour to the onion and garlic mixture. Cook while stirring continuously until the flour is fully incorporated and no raw flour remains, about 2 minutes.
  4. Make the Cheese Sauce: Gradually whisk in the low-sodium chicken broth, heavy cream, and low-fat milk. Continue cooking and stirring over medium heat until the sauce thickens to a creamy consistency. Mix in half of the Parmesan cheese, sliced green onions, salt, and black pepper.
  5. Assemble the Casserole: Layer the thinly sliced potatoes and carrots evenly in the prepared baking dish. Pour the creamy cheese sauce evenly over the vegetables, spreading it out. Sprinkle the remaining Parmesan cheese on top.
  6. Bake Covered: Cover the casserole dish with foil and bake in the preheated oven for 30 to 40 minutes, or until the potatoes and carrots are tender when pierced with a fork. Cooking time may vary based on the thickness of the slices.
  7. Broil for Finish: Remove the foil and broil the casserole until the top is lightly browned and bubbly, about 3-5 minutes. Watch closely to avoid burning.
  8. Rest and Serve: Let the casserole rest for 10 minutes after removing it from the oven to allow the sauce to thicken further before serving.

Notes

  • Thinly slicing the potatoes and carrots ensures even cooking and a creamy texture.
  • You can substitute heavy cream with half-and-half for a lighter version but expect a less rich sauce.
  • For a vegetarian option, replace chicken broth with vegetable broth.
  • Use freshly grated Parmesan for the best flavor and melting qualities.
  • Covering the dish with foil during baking helps cook the vegetables evenly without drying out.
  • Broiling at the end creates a beautifully golden and crispy top layer.
  • The dish is best served warm and thickens further as it rests.

Find it online: https://justsosavory.com/scalloped-potatoes-and-carrots-recipe/