scalloped-carrots

Scalloped Carrots

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
MattyHam
Recipe by  MattyHam

“Easy, tasty, customizable, you can do ahead of time...I could go on... If you want to mix it up, substitute a little sweet potato for some of the carrots. It is very tasty! Instead of 1/2 cup butter, you can use 2 tablespoons butter and 3 tablespoons vegetable or seed oil. Instead of 2 cups milk, you can use 1 cup milk and 1 cup chicken stock.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
  2. Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
  3. Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
  4. Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
  5. Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
  6. Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.

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Reviews (5)

Rate This Recipe
JerseyQueen
3

JerseyQueen

I loved this. I didn't follow the recipe exactly, and used carrots and a sweet potato, but the method is great! Definitely a keeper...

jro341
2

jro341

This was soooo good and also tasted great as a leftover. It is the perfect fall dish and we might even make this to share for Thanksgiving this year.

jsalerno
1

jsalerno

First I'll say what I did differently..... I used Velveeta (8 oz) as the cheese. I was out of celery seed. Also, I have never liked recipes that say 2 potatoes or 4 carrots. I prefer defined measurements like a half cup or 6 oz or whatever. That being said, this recipe was very good. I went to the farmer's market and bought about 7 large carrots (just over 2 pounds - they were LARGE carrots) and I think it could haveĀ used more. So my only recommendation for this recipe - don't skimp on the carrots, the recipe makes a lot of sauce.Next time I will try at least 3 or maybe 4 pounds of carrots.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 304 cal
  • 15%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 20.9 g
  • 7%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

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Sauteed Carrots and Leeks

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