Looking for more potato side dishes? Try my Twice Baked Potatoes or Hashbrown Casserole next! This Scalloped Potatoes and Carrots dish is so versatile, it’ll go with just about any main dish. It’s a great recipe to have on hand for when you want to do something a little different with your potatoes. We love having them for weeknight dinners, but they are also the perfect side dish for a holiday dinner with Honey Baked Ham, this Easy Spiral Ham or a Garlic Brown Sugar Dry Brine Turkey. These Scalloped Potatoes and Carrots are so good (and so easy) that you definitely don’t want to wait to indulge! 😉 This scalloped potatoes recipe is also easy to customize. Feel free to mix up the veggies or add in your favorite herbs or cheeses. For me? A good dose of fresh garlic and a good chunk of Parmesan cheese is where it’s at. Be sure to splurge on the real stuff to get the best flavor! My Ultimate Comfort Food List basically comprises of any kind of creamy concoction with potatoes and anything else, but my favorites are Slow Cooker Cheeseburger Soup, Cheesy Grilled Potatoes with Bacon, and these classic Scalloped Potatoes.
Ingredients Needed:
Butter: use unsalted butter for the best flavor. You can use canola oil or olive oil if you prefer, but you will miss some of the richness. Onion and Garlic: use fresh onion and fresh garlic that you can chop yourself for the best results. Pre-chopped vegetables will lose flavor over time, but you can use garlic paste or garlic powder in a pinch (amounts needed may vary). Flour: this recipe has only been tested with all-purpose flour, but a Gluten-Free alternative may work just as well. Broth: I use low-sodium broth so I can add salt to taste. If you are using regular seasoned broth, you may want to put in less salt than specified. Vegetable broth is also a good option. Cream and milk. I like to use a combination of milk and heavy cream (30-35% fat) for a creamy sauce that is not too heavy. You can use all cream here (the sauce will be thicker) or all milk (the sauce will be thinner) or adapt to use what you have. You could also use all half-and-half or evaporated milk. Cheese: Parmesan cheese packs a ton of flavor and doesn’t get weird when melted. You can use another shredded cheddar cheese but it may perform differently in the sauce. Green onions: they add a bunch of fresh savory flavor! Salt: I know 2 teaspoons of salt may seem like a lot, but the sauce as well as the vegetables require a good amount of seasoning. The carrots are naturally sweet, so some of that salt is used to offset the sweetness to give you a great savory dish. You can reduce to 1.5 teaspoons and have people add salt as needed or 1 teaspoon salt if you are using salted broth.
Carrots: use fresh carrots, peeled and sliced. Potatoes: really any potato will do here, but if you use Russet potatoes you may want to peel the skin as it can be tough. I recommend using a mandolin to get even slices!
How to Make Scalloped Potatoes and Carrots
This recipe is so easy to make. Full instructions and a video are all included in the recipe card below.
Sauté: Sauté the onion with butter in a large skillet. Add garlic. Next, add the garlic to the onion and cook. Add flour. Sprinkle in the flour and stir just unti no white remains. Add remaining ingredients. Whisk in the broth, cream, and milk, and cook until slightly thickened. Add in some of the Parmesan cheese, green onions, salt, and pepper. Put sliced veg in a dish. Place the potatoes and carrots in a prepared dish. Pour sauce and cook. Pour the sauce evenly over top of the veg. Sprinkle with remaining Parmesan cheese, cover and bake!
Scalloped Potatoes and Carrots Variations
Use other veggies. Feel free to add in other veggies such as zucchini, squash, mushrooms, or others from your garden! Green onions. Omit or substitute the green onions with fresh or dried herbs of your choice if you prefer a different flavor. Add meat. Add some meat to your scalloped potatoes and carrots like in my Cheesy Scalloped Potatoes and Ham.
Serving Suggestions
We always have some kind of bread on our dinner table. Try my Garlic Bread, these Homemade Crescent Rolls, my Homemade Breadsticks, or Mom’s Homemade Buns. Serve with other veggie dishes like Roasted Green Beans, Green Beans with Bacon, Green Bean Casserole or my Air Fryer Broccoli. I recommend serving these with an easy protein, like these Baked Chicken Thighs, Crockpot Turkey Breast or this Slow Cooker Honey Glazed Ham.
More Side Dish Potato Recipes to Try
Crockpot Scalloped Potatoes
Air Fryer Baked Potato
Chicken Bacon Alfredo Potato Skins
Loaded Mashed Potatoes
Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
