Best Cheese Scalloped Potatoes Carrots Recipes

Cheese Scalloped Potatoes and Carrots image

Provided by Debbie Wagner

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.

Cheese Scalloped Potatoes & Carrots image

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

Cheese-Scalloped Potatoes and Carrots image

Provided by Mary-Ann D'Antonio @learnnewthings24

Number Of Ingredients 14

- boil water
2 tablespoon(s) salt
2 pound(s) potatoes
1 1/2 cup(s) sliced onion
5 medium carrots cut on the diagonal, cut into 1/4 inch thick pieces (2 cups)
- boil the above until partially tender.
- drain
- make cheese sauce
3 tablespoon(s) butter or margarine
2 tablespoon(s) flour
1 teaspoon(s) salt
1/6 teaspoon(s) black pepper
1 1/2 cup(s) milk
1 1/2 cup(s) cheddar cheese (grated)

Steps:

To make cheese sauce - In small saucepan melt butter then remove from heat and stir in flour, salt, pepper, then stir in milk and blend well.
Over medium heat, bring to just under a boil and then add the cheese and stir until thickened and smooth.
In a greased shallow baking dish (about a 2 1/2 quart) layer half of the potatoes, onion and carrots.
Top with half of the cheese sauce
Add the rest of the potatoes, onion and carrots.
Cover with the remaining cheese sauce.
Sprinkle a little more cheddar cheese on top.
Bake covered, at 375 degrees, with foil, for about 30 minutes or until the vegetables are fork tender.
Take cover off and brown the top.