Scalloped Potatoes And Carrots
Creamy scalloped potatoes and carrots with fresh herbs offer comforting flavors, perfect for family dinners or holiday gatherings, highlighting rich dairy and vegetable goodness.
Ingredients
Instructions
- In a large saucepan, melt the butter over medium heat.
- Add chopped onion and parsley, cook until the onion is tender.
- Stir in flour, salt, and dill weed until well combined.
- Gradually add milk, stirring constantly, and cook until the sauce thickens slightly and comes to a boil.
- Remove the sauce from heat, then layer sliced potatoes and carrots in a baking dish, pouring sauce over each layer.
- Bake in a preheated oven at 375°F (190°C) for about 45 minutes or until browned and tender.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to add some extra flavor, try adding a pinch of nutmeg to the sauce or use sweet potatoes in place of regular potatoes. If you don't have fresh parsley, dried parsley can work in a pinch. This dish also pairs beautifully with Orange Cream Cheese Cups for dessert.
Serving Suggestions
This scalloped potatoes and carrots dish makes a perfect side for roasted meats or a hearty vegetarian main. Consider serving it alongside a fresh green salad or some crusty bread. It also goes well with American recipes that feature grilled or baked chicken, enhancing the meal's comfort factor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) until warmed through, about 20-25 minutes. You can also use a microwave, heating in short intervals until hot, but the oven will help maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Potatoes And Carrots contains roughly 1197 calories, with 26g protein, 224g carbohydrates, and 22g fat. It is an excellent source of iron (100% of the Daily Value), vitamin A (80% of the Daily Value), and calcium (57% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1723mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make scalloped potatoes and carrots ahead of time?
Yes, you can prepare this dish a day in advance. Assemble all layers in the baking dish, cover with foil, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to ensure even cooking.
Can I use different vegetables in this recipe?
Absolutely! This recipe is versatile. You can substitute other root vegetables like parsnips or turnips, or even add some broccoli or cauliflower for a bit of color and nutrition. Just adjust cooking times as needed for different vegetables.
How can I make this dish gluten-free?
To make scalloped potatoes and carrots gluten-free, simply replace the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure your broth or any added ingredients are also gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).