Garlic Parmesan Scalloped Potatoes and Carrots Recipe

Prep Time 10 mins
Total Time 1 hr 20 mins
Servings 8 servings

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These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food and perfect for using up summer vegetables! An easy side dish perfect for Thanksgiving or any holiday. Includes step by step recipe video.

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garlic parmesan scalloped potatoes and carrots in white baking dish with scoop removed

I know. It’s too early to be using the “T” word, but if I was being totally honest with you I would tell you that I started my fall and Christmas baking waaaaaaay back in March. The good thing is that these Scalloped Potatoes and Carrots are so good and so easy that you definitely shouldn’t be waiting until October or November to indulge 😉

With baby making its arrival in the middle of November and me single momming it from the first week of July until, well, I have to drag my husband off the tractor to drive me to the hospital to meet baby #3, I have been doing a lot of planning ahead.

And considering that my norm is to be thinking a month or two ahead already, baby has kicked everything into high gear (which means that — yes! — I will still have tons of holiday goodies coming your way. You knew I couldn’t resist).

white plate with scalloped potatoes and carrots and sprinkled with fresh parsley

Scalloped potatoes (and really, any kind of creamy concoction with potatoes and basically anything else — Slow Cooker Cheeseburger Soup, Cheesy Grilled Potatoes with Bacon, Light Creamy Dill Scalloped Potatoes, for example) is right up there on my list of Ultimate Comfort Foods. And these Baby Boomers from The Little Potato Company? They take this right to the top of my favorite foods list.

And while I know that it’s still August, I also know that I will blink and we’ll be back to cool, crisp Fall days and turning leaves and pumpkin. So I just want to be ready 😉

These Scalloped Potatoes with Carrots are so easy and also so easy to customize — feel free to mix up the veggies, or add your favorite herbs or cheeses. For me? A good dose or real garlic and a good chunk of Parmesan cheese is where it’s at. Be sure to splurge on the real stuff!

overhead image of garlic parmesan scalloped potatoes and carrots with bag of little potatoes

Tips and Tricks for Making these Scalloped Potatoes and Carrots:

  • I recommend serving these with an easy protein, like these Slow Cooker Chicken Thighs with Apples (hello Fall!) or this Slow Cooker Honey Glazed Ham.
  • The great thing about scalloped potatoes is that you have time to do a little damage control (or relax and visit with your company) while they bake, and they can be made ahead and refrigerated until baking to make life even easier when entertaining!
  • Feel free to add in other veggies such as zucchini, squash, mushrooms, or others from your garden!
  • These Scalloped Potatoes are naturally vegetarian.

*This post is generously sponsored by The Little Potato Company and I was compensated for my time in creating this recipe — thank you for supporting the brands that keep us fed!

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Scalloped Potatoes and Carrots Recipe + VIDEO

5 from 4 votes
These Scalloped Potatoes and Carrots are the ultimate comfort food and perfect for using up summer vegetables! An easy side dish perfect for Thanksgiving or any holiday. Includes step by step recipe video.
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Cuisine American
Course Side Dish
Servings 8 servings
Calories 285cal

Ingredients

  • 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
  • lbs Yukon gold potatoes (peeled and thinly sliced)
  • 3 large carrots (peeled and thinly sliced)

Instructions

  • Preheat 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 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 prepared pan and pour sauce over top, spreading evenly. Sprinkle with remaining ½ cup Parmesan cheese, cover with foil and bake 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 top is lightly browned. Let sit for 10 minutes before serving (will continue to thicken as it sits).

Notes

Ingredients and substitutions:
  • Chicken broth: I use low sodium broth so I can add salt to taste. If you are using regular seasoned broth, you may want to reduce the added salt. Vegetable broth is another option.
  • Cream and milk: I like to use a combination 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.
  • Parmesan cheese: Parmesan cheese packs a ton of flavor and doesn’t get weird when melted. You can use another shredded cheese but it may perform differently in the sauce. 
  • Green onions: they add flavor! You can omit or substitute with fresh or dried herbs of your choice
  • Salt: I know 2 teaspoons seems 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. You can reduce to 1.5 teaspoons and have people add salt as needed or 1 teaspoon if you are using salted broth.
  • Potatoes: really any potato will do here. I recommend using a mandolin to slice the potatoes and carrots very thinly and uniformly.

Nutrition Information

Serving: 177grams | Calories: 285cal | Carbohydrates: 24g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 874mg | Potassium: 547mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4479IU | Vitamin C: 19mg | Calcium: 216mg | Iron: 1mg
Keywords scalloped potatoes and carrots

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Cathy says

    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.

  2. San says

    I don’t think we have that brand of potatoes around here, are they just raw potatoes? Not precooked? thanks.

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