Comida Kraft
Recipe Box

Cheesy Scalloped Potatoes and Carrots

Cheesy Scalloped Potatoes and Carrots is rated 4.122448979591836 out of 5 by 49.
Prep Time
40
min.
Total Time
1
hr.
25
min.
Servings

12 servings, 2/3 cup each

Onion rings and thinly sliced carrots give this cheesy scalloped potato bake added flavor and color. It's an ideal big-dinner side dish.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

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.

Serving Suggestion

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

Servings

  • 12 servings, 2/3 cup each

Nutritional Information

Serving Size 12 servings, 2/3 cup each
AMOUNT PER SERVING
Calories 180
Total fat 8g
Saturated fat 5g
Cholesterol 25mg
Sodium 150mg
Carbohydrate 21g
Dietary fiber 2g
Sugars 5g
Protein 6g
% Daily Value
Vitamin A 70 %DV
Vitamin C 15 %DV
Calcium 15 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This might take 15 minutes to prepare if you're a professional chef, but not to us average cooks. 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.
Date published: 2006-01-10
Rated 5 out of 5 by from bella: I made this recipe last night for dinner it was suberb my boyfriend loved it . bella: I made this recipe last night for dinner it was suberb my boyfriend loved it . I did not cook the potatoes first. I cooked the scallop potatoes longer i did not add carrots to the dish. I added little dollops of butter between the layer. Closer to the end I added a little more cheddar on the top . The dish came out perfect it was creamy not mushy but a suberb dish. I would make this dish again it was a hit...
Date published: 2007-09-19
Rated 4 out of 5 by from This was a very good dish. 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.
Date published: 2006-02-20
Rated 3 out of 5 by from This recipe was simple and took very little time to make. This recipe was simple and took very little time to make. I substituted baby carrots cut horizontally (instead of the medium carrots, diagonal-cut as it called for) and it turned out beautifully. I would recommend removing the foil after 20 minutes so that the potatoes on top turn a golden brown. I also sprinkled extra cheese on top--it was great!
Date published: 2005-02-09
Rated 2 out of 5 by from I thought that this recipe took a very long time to prepare - definitely not 15 minutes! 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.
Date published: 2005-12-12
Rated 5 out of 5 by from I served this recipe for Easter dinner for a family of 7. I served this recipe for Easter dinner for a family of 7. They loved it. I sent the recipe by way of your e-mail to my daughter Kelly in WVa. It was easy and I loved the idea of precooking the potatoes and adding the carrots. It was really tasty! There wasn't much left!! I love your recipes Asparagus was also good.
Date published: 2005-03-28
Rated 5 out of 5 by from We enjoyed this recipe very much. We enjoyed this recipe very much. I did carmelize the onions before adding them instead of boiling them. Then, I used less oil in the cheese sauce (I used olive oil instead of butter.) I also used baby finger carrots instead of sliced carrots. Other than that, I followed the recipe pretty closely
Date published: 2006-05-05
Rated 3 out of 5 by from I did the same. I did the same. Out of cheddar so I substituted Velveeta. Since we like it spicy, I doused on the red pepper and while we ate it, enjoyed it mixed with the bbq sauce remaining from the pan fried chicken we plated it with. I wonder what it would be like, cooked with the bbq sauce? hmmmm?
Date published: 2005-03-23
  • 2016-08-27T10:11CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_49
  • loc_en_US, sid_74358, PRD, sort_relevancy
  • clientName_khcrm

K:33765v5 :74358

>