Best 7 Cheesy Scalloped Potatoes And Carrots Recipes

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Feast your eyes on a delectable journey where creamy cheese harmonizes with tender potatoes and vibrant carrots, culminating in a spectacle of flavors known as Cheesy Scalloped Potatoes and Carrots. This culinary masterpiece takes a humble combination of ingredients and transforms them into a comforting, hearty, and visually stunning dish. As you embark on this culinary adventure, three variations await you, each showcasing a unique twist on this classic recipe.

In the first act, immerse yourself in the simplicity of the Traditional Cheesy Scalloped Potatoes and Carrots. This recipe stays true to the timeless combination of thinly sliced potatoes, sweet carrots, and a velvety cheese sauce, resulting in a dish that's both nostalgic and comforting.

Next, brace yourself for a flavor explosion with the Cheesy Scalloped Potatoes and Carrots with Bacon and Leeks. Crispy bacon and aromatic leeks join the party, adding a smoky, savory dimension that elevates this dish to new heights. Prepare to be captivated by the interplay of textures and flavors as each bite tantalizes your taste buds.

Finally, embark on a culinary expedition with the Cheesy Scalloped Potatoes and Carrots with Spinach and Artichoke. Spinach's vibrant green and artichoke's subtle nutty flavor add a delightful twist to this classic casserole. This variation is a testament to the versatility of this dish, proving that it can be transformed into a vibrant and sophisticated creation.

Let's cook with our recipes!

THE BEST CHEESY SCALLOPED POTATOES



The Best Cheesy Scalloped Potatoes image

What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top-they get nice and crispy in the oven. Make room for these at all your family get-togethers. -Aria Thornton, Taste of Home Prep Cook

Provided by Taste of Home

Categories     Side Dishes

Time 1h55m

Yield 10 servings.

Number Of Ingredients 13

4 tablespoons butter
1/2 cup chopped onion
1 teaspoon ground mustard
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups whole milk
3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
1 block (4 ounces) Monterey Jack cheese, shredded
3 pounds russet potatoes, peeled and thinly sliced
3/4 cup dry bread crumbs
Minced chives, optional

Steps:

  • Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

Nutrition Facts : Calories 378 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.

CHEESY SCALLOPED POTATOES AND CARROTS



Cheesy Scalloped Potatoes and Carrots image

Slice some potatoes and carrots to make Cheesy Scalloped Potatoes and Carrots! Serve this cheesy scalloped potatoes side dish at your next dinner party.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h25m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 9

2 lb. white potatoes (about 6), peeled, thinly sliced
2 onions, sliced, separated into rings
4 carrots, cut diagonally into thin slices
3 Tbsp. butter or margarine
2 Tbsp. flour
1/4 tsp. black pepper
dash ground red pepper (cayenne)
1-1/2 cups milk
1-1/2 cups KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 375°F.
  • Cook vegetables in boiling water 8 to 10 min. or until tender.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add flour and seasonings; mix well. Cook and stir 1 min. Gradually add milk, stirring until well blended. Bring to boil on medium heat; cook 5 min. or until thickened, stirring constantly. Stir in cheese; cook on low heat 1 min. or until cheese is melted, stirring constantly.
  • Drain vegetables; spoon half into 13x9-inch baking dish sprayed with cooking spray. Cover with half the cheese sauce. Repeat layers; cover.
  • Bake 45 min. or until heated through, uncovering after 30 min.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

If you don't want ooey gooey cheese covering every single nook and cranny of your scalloped potatoes then look away. These Cheesy Scalloped Potatoes are perfection!

Provided by Amanda Rettke

Categories     Side Dish

Time 1h45m

Number Of Ingredients 9

4 russet potatoes, (sliced into 1/4 inch slices)
1 onion, (sliced into rings)
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon kosher salt
2 cups whole milk
1½ cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400°F (200 degrees C).
  • Butter an 8x8 casserole dish.
  • Arrange the potatoes and onions in the prepared baking dish, staggering potato and then onion.
  • Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened.
  • Stir in cheese all at once, and continue stirring until melted and smooth, about 30 to 60 seconds.
  • Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours (90min.) in the preheated oven.
  • For a crisp topping, change the oven setting to broil for 5 minutes before removing the dish.

Nutrition Facts : ServingSize 8 g, Calories 346 kcal

SCALLOPED CARROTS



Scalloped Carrots image

Easy, tasty, customizable, you can do ahead of time...I could go on... If you want to mix it up, substitute a little sweet potato for some of the carrots. It is very tasty! Instead of 1/2 cup butter, you can use 2 tablespoons butter and 3 tablespoons vegetable or seed oil. Instead of 2 cups milk, you can use 1 cup milk and 1 cup chicken stock.

Provided by MattyHam

Categories     Side Dish     Vegetables     Carrots

Time 1h10m

Yield 8

Number Of Ingredients 14

12 carrots, peeled and sliced 1/4-inch thick
⅓ cup butter
1 onion, minced
3 cloves garlic, minced
¼ cup all-purpose flour
salt to taste
2 cups milk
1 ½ cups cubed Cheddar cheese, or to taste
¼ teaspoon mustard powder
¼ teaspoon white pepper
¼ teaspoon celery seed
½ teaspoon salt
2 tablespoons butter, melted
1 cup soft bread crumbs

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
  • Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
  • Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
  • Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
  • Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
  • Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.9 g, Cholesterol 58.8 mg, Fat 20.5 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 12.8 g, Sodium 501.9 mg, Sugar 8.8 g

CHEESE SCALLOPED POTATOES & CARROTS



Cheese Scalloped Potatoes & Carrots image

I always make these to go along with my glazed ham,it has become quite a favourite. I have passed this recipe(along with my glaze recipe) to both my mother & my sister who both now make them as well. I got it from one of those Kraft What's Cooking magazines quite a few years ago.

Provided by Rhonda J

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups water
6 potatoes, thinly sliced
2 medium onions, thinly sliced
4 medium carrots, diagonally sliced
3 tablespoons margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1 dash cayenne
1 1/2 cups milk
1 1/2 cups aged cheddar cheese, graded (I like cracker barrel)

Steps:

  • Heat oven to 375.
  • Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
  • Cover and cook 10 minutes.
  • or until tender, drain.
  • In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
  • Add milk, blending well.
  • Bring to a boil over medium heat, stirring until thickened and smooth.
  • Stir in cheese, cook over low heat, stirring constantly until cheese melts.
  • In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
  • Repeat.
  • (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
  • or until potatoes are tender.
  • Remove cover during last 10 minutes of baking.
  • **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.

Nutrition Facts : Calories 408.6, Fat 17.6, SaturatedFat 8.6, Cholesterol 38.2, Sodium 704.1, Carbohydrate 49.8, Fiber 6.5, Sugar 5.3, Protein 14.5

CHEESY SCALLOPED POTATOES



Cheesy Scalloped Potatoes image

Simple, yummy scalloped potatoes!

Provided by Kim

Categories     Side Dish     Potato Side Dish Recipes     Scalloped Potato Recipes

Time 1h25m

Yield 6

Number Of Ingredients 6

6 medium potatoes, peeled and thinly sliced
2 teaspoons salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups milk
¾ cup shredded Swiss cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
  • Arrange sliced potatoes in the casserole dish; season with salt.
  • Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
  • Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.8 g, Cholesterol 27.5 mg, Fat 9 g, Fiber 4.8 g, Protein 10.3 g, SaturatedFat 5.7 g, Sodium 866.2 mg, Sugar 4.7 g

CHEESE SCALLOPED POTATOES AND CARROTS



Cheese Scalloped Potatoes and Carrots image

Provided by Debbie Wagner

Categories     Vegetables

Number Of Ingredients 13

2 c water
2 tsp salt
1 1/2 lb potatoes, thinly sliced
5 carrots, diagonally sliced
1 1/2 c onion, sliced
SAUCE INGREDIENTS
3 Tbsp butter
2 Tbsp flour
1 tsp salt
5/8 tsp pepper
1-2 dash(es) cayenne
1 1/2 c milk
1 1/2 c grated sharp cheddar cheese

Steps:

  • 1. In large saucepan, bring water and salt to a boil.
  • 2. Add potatoes, onion and carrots; cook, covered, for about 5 minutes or until partially tender. Drain.
  • 3. Make cheese sauce by melting butter in small saucepan.
  • 4. Stir in flour, salt, pepper and cayenne, stirring constantly, about 1 minute.
  • 5. Remove from heat; stir in milk and blend well.
  • 6. Bring mixture to boil over medium heat, stirring until thick and smooth.
  • 7. Add 1 cup cheese; stir until melted.
  • 8. Layer half of vegetables in greased 2 1/2 quart casserole; top with half of cheese sauce.
  • 9. Top with another layer of vegetables then the remaining cheese.
  • 10. Bake, covered with foil, at 375 for 30 minutes.
  • 11. Foil may be removed for last 10 minutes to brown top.

Tips:

  • For a creamy sauce, use a combination of milk and heavy cream. You can also use all milk, but the sauce will be thinner.
  • To make the scalloped potatoes and carrots ahead of time, assemble the casserole and refrigerate it for up to 24 hours. When ready to bake, preheat the oven to 375°F and bake the casserole for 45-50 minutes, or until the potatoes are tender and the sauce is bubbly.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the potatoes and carrots.
  • Feel free to add other vegetables to this dish, such as broccoli, cauliflower, or zucchini.
  • For a cheesy topping, sprinkle some grated Parmesan or cheddar cheese over the casserole before baking.

Conclusion:

Cheesy scalloped potatoes and carrots are a classic comfort food that is perfect for any occasion. This dish is easy to make and can be tailored to your liking. With its creamy sauce, tender potatoes, and sweet carrots, this casserole is sure to be a hit with everyone at the table.

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