SCALLOPED POTATOES AND CARROTS
I feel this recipe represents our region because it contains dairy products. My husband and I farmed for almost 25 years.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large Dutch oven, combine potatoes, carrots, onions, water and salt. Bring to a boil. Reduce heat; cover and cook for 10 minutes., Meanwhile, in a saucepan, melt butter. Remove from the heat; stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Stir in 1 cup cheese. Reduce heat; stir until cheese is melted. Drain the vegetables; layer half in a greased 13-in. x 9-in. baking dish. Top with half of the cheese sauce. Repeat layers. Sprinkle with remaining cheese. Cover and bake at 375° for 20 minutes. Uncover and bake 10 minutes longer or until potatoes are tender.
Nutrition Facts :
CHEESE SCALLOPED POTATOES & CARROTS
I always make these to go along with my glazed ham,it has become quite a favourite. I have passed this recipe(along with my glaze recipe) to both my mother & my sister who both now make them as well. I got it from one of those Kraft What's Cooking magazines quite a few years ago.
Provided by Rhonda J
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
- Cover and cook 10 minutes.
- or until tender, drain.
- In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
- Add milk, blending well.
- Bring to a boil over medium heat, stirring until thickened and smooth.
- Stir in cheese, cook over low heat, stirring constantly until cheese melts.
- In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
- Repeat.
- (I like to sprinkle the top with some parsley.) Bake, covered for 30 minutes.
- or until potatoes are tender.
- Remove cover during last 10 minutes of baking.
- **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.
Nutrition Facts : Calories 408.6, Fat 17.6, SaturatedFat 8.6, Cholesterol 38.2, Sodium 704.1, Carbohydrate 49.8, Fiber 6.5, Sugar 5.3, Protein 14.5
SCALLOPED POTATOES AND CARROTS
If you love potatoes and like carrots then you will love this recipe. It's so good. Carrots become sweet when baked and taste so good in this recipe.
Provided by Angie Forsberg
Categories Vegetables
Time 1h40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Cook Onion in melted butter until tender and add in parsley. Blend in flour and salt. slowly add in milk and stir until sauce thickens slightly and starts to boil.
- 3. Place potatoes and carrots in greased 2-quart casserole. Add sauce. Cover with foil and back about 30 mins. Remove foil and bake for an hour more. Potatoes should be tender.
SUNSET SCALLOP - POTATOES AND CARROTS
NO seafood in here! Like potatoes? Like carrots? Like them together? Not sure? Try this recipe and find out. I did, and we do. An old favorite.
Provided by Jezski
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Alternate layers of potatoes with carrots in greased casserole. Make white sauce of butter, flour, seasonings and milk.
- Pour sauce over veggies. Sprinkle with brown sugar. (I usually just mix it in with the white sauce ingredients.
- Cover and bake at 350 for 1 hour. Uncover for the last 10 minutes.
Nutrition Facts : Calories 269.1, Fat 6.4, SaturatedFat 3.9, Cholesterol 18.7, Sodium 487.8, Carbohydrate 47.5, Fiber 5.7, Sugar 5.5, Protein 6.9
SCALLOPED CARROTS
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.
Provided by MattyHam
Categories Side Dish Vegetables Carrots
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
- 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.
- 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.
- 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.
- Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
- Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 20.9 g, Cholesterol 58.8 mg, Fat 20.5 g, Fiber 3.3 g, Protein 10.4 g, SaturatedFat 12.8 g, Sodium 501.9 mg, Sugar 8.8 g
SCALLOPED CARROTS CASSEROLE
A cookbook my husband gave me as a wedding gift included this recipe-he remembers having the dish as a child at church dinners. Now I make it whenever I need a special vegetable side. It's rich and cheesy even after reheating.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until crisp-tender. Drain., In another saucepan, saute onion in 1/4 cup butter. Stir in flour, salt, mustard, celery salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., In a greased 11x7-in. baking dish, layer half of the carrots, cheese and white sauce. Repeat layers. Melt remaining butter; toss with bread cubes. Sprinkle over top. Bake, uncovered, 35-40 minutes or until hot and bubbly.
Nutrition Facts : Calories 430 calories, Fat 29g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 973mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 5g fiber), Protein 15g protein.
SCALLOPED POTATOES AND CARROTS
A very old recipe that has become yellowed with age so thought I would post it here so it doesn't get lost forever. I've used other cheese than Gruyere in it and it works great.
Provided by SooZee
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In med. pan, melt butter over med. heat.
- Stir in flour and cook 1 minute.
- Gradually add milk, whisking all the time.
- Bring to boil and stirring, cook 2 minute.
- Stir in 1 1/2 cups cheese, salt and pepper.
- Grease a 2 quart baking dish.
- Layer spinach, carrots and potatoes.
- Top with the cheese sauce and sprinkle with corn flakes and parsley.
- Bake 1 hour or until bubbling and golden brown.
Nutrition Facts : Calories 436.6, Fat 24, SaturatedFat 14.2, Cholesterol 74.2, Sodium 581.7, Carbohydrate 38.6, Fiber 6.2, Sugar 5.8, Protein 19.5
CHEESY SCALLOPED POTATOES AND CARROTS
Slice some potatoes and carrots to make Cheesy Scalloped Potatoes and Carrots! Serve this cheesy scalloped potatoes side dish at your next dinner party.
Provided by My Food and Family
Categories Vegetable Recipes
Time 1h25m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
MICROWAVED SCALLOPED POTATOES AND CARROTS
A good one to make in summer when you don't want to use the oven but still feel like some hot vegetables.
Provided by Jen T
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In an 8-cup casserole dish place the butter and onion.
- Microwave on High for 2-3 minutes, stirring once.
- Add potato and carrot slices and stir to mix.
- Sprinkle over the flour.
- Microwave on high for 4 minutes, stirring once.
- Add milk and continue to cook on Medium/High for 6-8 minutes, or until the vegetables are tender.
- Sprinkle with cheese and cook for 2-4 mins, or until cheese melts.
- Place under a hot grill (broil) until top is brown and bubbly. (I sometimes don't do this).
- Note: You can stir in some chopped parsley if you like when you add the milk.
Nutrition Facts : Calories 359.1, Fat 16.1, SaturatedFat 10, Cholesterol 47.8, Sodium 234.4, Carbohydrate 44.1, Fiber 5, Sugar 3.9, Protein 11
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