These Garlic Parmesan Scalloped Potatoes and Carrots are the ultimate comfort food for a perfect side dish that's great for any occasion. From weeknight meals to holiday dinners, this recipe is great for using up those summer vegetables. It's so easy to make, it's become one of our favorites!
Pre-heat oven to 400 degrees F and lightly grease a 9x13" 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).
Video
Notes
These Scalloped Potatoes and Carrots are naturally vegetarian.
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.