These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food and a side dish that’s great for any occasion. With sliced potatoes and carrots, a creamy beschamel sauce and lots of parmesan, it’s quickly become a favorite!
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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.
- 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 FAQs
Scalloped potatoes and au gratin potatoes are similar dishes, with a couple of main differences. Au Gratin Potatoes are typically made with thinner slices of potatoes than scalloped potatoes. Au gratin potatoes layer potatoes, sauce, and cheese separately.
While this scalloped potatoes recipe calls for Parmesan cheese, we’ll just be mixing it in with the sauce and adding a bit on top for that crispy cheesy finish!
This is such a great make-ahead side dish. You can make the dish and cover it in plastic wrap before baking it, then store it in the refrigerator for up to 3 days before baking it.
Let it come to room temperature before baking it, or increase the baking time slightly. You may want to add a splash of broth or cream when reheating so that the potatoes don’t dry out.
Store leftovers in an airtight container in the refrigerator for up to 5 days days. Reheat in the microwave, or in the oven covered in foil.
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.
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, 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
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Scalloped Potatoes and Carrots Recipe + VIDEO
- ¼ cup butter
- ½ medium onion finely diced
- 1 teaspoon fresh minced garlic about 1 clove
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth
- ¾ cup heavy cream 30-35% fat
- ¾ cup low-fat milk
- 1 cup freshly grated Parmesan cheese divided
- 2 green onions thinly sliced
- 2 teaspoons salt
- ¼ teaspoon black pepper
- 1½ lbs Yukon gold potatoes peeled and thinly sliced
- 3 large carrots peeled and thinly sliced
- Pre-heat oven to 400 degrees F and lightly grease a 9×13″ pan or casserole dish.
- In a large skillet, melt butter over medium heat. Add onion and cook until starting to brown. Stir in garlic and cook for 1 minute.
- Sprinkle in flour, cook, and stir until combined (you shouldn’t see any flour left).
- Whisk in broth, cream, and milk, and continue cooking and stirring over medium heat until thickened. Stir in ½ cup Parmesan cheese, green onions, salt, and pepper.
- Combine potatoes and carrots in a prepared baking dish. Pour the sauce over the top of the potatoes and carrots, spreading evenly. Sprinkle with remaining ½ cup Parmesan cheese, cover with foil and bake in your preheated oven at 400 degrees F for 30-40 minutes (or more depending on how thin your vegetables are sliced) until potatoes and carrots are tender.
- Uncover and broil until the top is lightly browned. Let it sit for 10 minutes before serving (will continue to thicken as it sits).
- Make-Ahead: Assemble the dish and cover it in plastic wrap before baking it, then store it in the refrigerator for up to 3 days before baking it. Let it come to room temperature before baking it, or increase the baking time slightly.
- Store: Store leftovers in an airtight container in the refrigerator for up to 5 days days. Reheat in the microwave, or in the oven covered in foil.
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Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel
I have some carrots that HAVE to be used up so I am so pleased for this timely recipe. THANK YOU ! ! !
The Recipe Rebel says
Hope you enjoy it Linda!
Hy ya’ll! OMG just made this but added and changed up couple things since I did not have the time to run to the store and needed to use what I had on hand. I added one half green and bell pepper, used yellow potatoes, added about 3 stalks of celery. I cooked the onion, celery, red and green pepper until soft n brown then added the garlic which I doubled since my family LOVES garlic so much. Instead of milk, I used half cup of half n half and 1/4 unsweetened almond plain milk to equal the 3/4 cup called for and used rest of called for milk using heavy cream. I did not have fresh parm so I used Kraft parm…and had mozzarella cheese that needed to be used, about 2 cups shredded.
Basically I followed the recipe just switched up couple things.
Ashley Fehr says
Thanks Cathy! And thanks for sharing your swaps!
Just joined today haven’t made anything yet but I must say I am delighted at choice of recipes there are .. I must say I am well impressed 😉❤️
The Recipe Rebel says
Aiysha Q says
Made it today, everyone loved it. Will make it again.
Ashley Fehr says
So glad to hear that!
These would be great to feed our harvest crew on the field Adding them to the list. Thanks!
Ashley Fehr says
Yes, perfect! I hope they enjoy them!
I don’t think we have that brand of potatoes around here, are they just raw potatoes? Not precooked? thanks.
Ashley Fehr says
Yes, just raw Creamer potatoes — they are available throughout the U.S.A and Canada 🙂