Cheesy Scalloped Potatoes and Carrots

Cheesy Scalloped Potatoes and Carrots recipe

photo by:kraft

I made this for Christmas dinner. I used red potatoes with skin on and baby carrots cut thin lengthwise and sprinkled extra cheese on top. Everybody LOVED it! Will defin...read more

posted by

lurkingirl

on 12/27/2012

time

prep:

40 min

total:

1 hr 25 min

servings

total:

12 servings, 2/3 cup each

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What You Need

lb. white potatoes (about 6), peeled, thinly sliced

onions, sliced, separated into rings

carrots, cut diagonally into thin slices

Tbsp. butter or margarine

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

Make It

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.

Kraft Kitchens Tips

Serving Suggestion

This warm cheesy vegetable side dish is the perfect complement to a serving of cooked lean meat or poultry.

Purchasing Potatoes

Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.

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clmccoy2

posted:3/18/2006

My family thought it delicious. With the following changes: chunked potatoes, chopped onions, 20 baby carrots, half 'n half skim evaporated milk and water, light velveeta. Able to cut some of the fat grams, cholesterol and calories without loosing the taste and mouth feel.

globaljuju

posted:3/7/2006

Super yummy! Kids would love it. I make it for my boyfriend to take to work for lunch. He loves it. Can't be that healthy, though.

yadette881

posted:2/20/2006

This was a very good dish. My family and I really liked it. Before I made this, I read other's comments and suggestions. I did not pre-cook the potatoes or carrots. I tried them shredded. After I shredded the veggies, I mixed all of it together, rather than layering the cheese sauce. I think that it cooked a little faster, but worked really well.

Rosiecheex

posted:1/10/2006

This might take 15 minutes to prepare if you're a professional chef, but not to us average cooks. In saying that, it was definitely worth the wait. It was so good. Next time though I would not parboil the vegetables because they were completely cooked after I parboiled them, and so this dish was quite mushy and I would make extra sauce just to cover the whole dish. A note to the people who did not like the flour, if it tastes of flour then you didn't cook the flour and butter long enough and also the flour is essential in thickening the sauce, you could use cornstarch instead. Hope this helps.

cwagner742

posted:12/11/2005

I thought that this recipe took a very long time to prepare - definitely not 15 minutes! This is the first scalloped potato recipe I have ever made where I had to pre-cook the potatoes. I also thought the flour should be left out. It did taste great though and I like the carrots. We also added cubed ham and chard.

a cook

posted:10/15/2005

this is an easy and delicious recipe with a little twist to the ordinary scalloped potatoes. I always make this as a side dish with baked ham.

markle02

posted:10/10/2005

I love it I think it is some of the best potatoes ever!

a cook

posted:10/4/2005

Took this to a bbq over the weekend and it was a hit! And my picky children even ate it!

sharons5775

posted:9/6/2005

This is a delicious side dish! My family loved it and have already asked that we have it again soon. A nice departure from my usual scalloped potato recipe.

a cook