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Scalloped Potatoes & Carrots Recipe

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This recipe for Scalloped Potatoes & Carrots is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 pounds potatoes (about 9 medium), peeled and sliced
5 medium carrots, cut into 1/4-inch slices
1-1/2 cups sliced onions
2 cups boiling water
1 teaspoon salt
CHEESE SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
Directions:
Directions:
In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes.
Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender. Yield: 6-8 servings.

Note: I don't have a Dutch oven - so just used a big pan with enough water to cover everything. I also put it into a slow cooker, not oven. I cooked on low for about 3-4 hours.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This was from the Taste of Home website. https://www.tasteofhome.com/recipes/scalloped-potatoes-and-carrots

 

 

 

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