These Scalloped Potatoes and Carrots are the ultimate comfort food! An easy side dish perfect for Thanksgiving or any holiday.
Equipment
- 9"×13″ pan or casserole dish
- Large skillet
- Whisk
- 1/4 cup butter
- 1/2 medium onion, diced
- 1 tsp garlic, minced
- 1/4 cup all-purpose flour
- 1 cup low sodium chicken broth
- 3/4 cup heavy cream
- 3/4 cup 1% milk
- 1 1/2 cups freshly grated Parmesan cheese, divided
- 1/4 cup fresh chives, chopped
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 lbs Little Potatoes, thinly sliced
- 3 large carrots, peeled and thinly sliced
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Instructions
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Step 1
Preheat oven to 400 °F and lightly grease a 9"×13″ pan or casserole dish.
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Step 2
In a large skillet, melt butter over medium heat. Add onion and cook until starting to brown. Stir in garlic and cook one minute.
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Step 3
Sprinkle in flour, cook and stir until combined (you shouldn’t see any flour left).
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Step 4
Whisk in broth, cream and milk, and continue cooking and stirring over medium heat until thickened. Stir in one cup Parmesan cheese, chives, salt, and pepper.
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Step 5
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 °F for 50 to 60 minutes until potatoes and carrots are tender.
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Step 6
Uncover and broil until top is lightly browned. Let sit for 10 minutes before serving (will continue to thicken as it sits).
