Slice some potatoes and carrots to make Cheesy Scalloped Potatoes and Carrots! Serve this cheesy scalloped potatoes side dish at your next dinner party.
What You Need
Original recipe yields 12 servings
2 lb. white potato es (about 6), peeled, thinly sliced
2 onion s, sliced, separated into rings
4 carrot s, cut diagonally into thin slices
3 Tbsp. butter or margarine
2 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
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Let's 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.
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.
This warm cheesy vegetable side dish is the perfect complement to a serving of cooked lean meat or poultry.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2/3 cup each
* 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.