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.
Course Side Dish
Prep Time 10minutes
Cook Time 1hour10minutes
Total Time 1hour20minutes
Author Ashley Fehr
1/4cupall purpose flour
1cuplow sodium chicken broth
1 1/2cupsfreshly grated Parmesan cheesedivided
1.5lbLittle PotatoesI used Baby Boomers. thinly sliced
3large carrotspeeled and thinly sliced
Preheat 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 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 1/2 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).