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.
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).
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!
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!
Scalloped Potatoes and Carrots Recipe + VIDEO
written by Ashley Fehr
Ingredients
- 1/4 cup butter
- 1/2 medium onion diced
- 1 teaspoon minced garlic
- 1/4 cup all purpose flour
- 1 cup low sodium chicken broth
- 3/4 cup heavy cream 30-35%
- 3/4 cup 1% milk
- 1 1/2 cups freshly grated Parmesan cheese divided
- 1/4 cup fresh chives chopped
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1.5 lb Little Potatoes I used Baby Boomers. 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 1 cup Parmesan cheese, chives, 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 50-60 minutes 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).
Nutrition Information
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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.
Ashley Fehr says
Thanks Cathy! And thanks for sharing your swaps!
Aiysha Q says
Made it today, everyone loved it. Will make it again.
Ashley Fehr says
So glad to hear that!
Sonya says
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!
San says
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 🙂