These Scalloped Potatoes and Carrots are the ultimate comfort food! An easy side dish perfect for Thanksgiving or any holiday.

Prep
10 mins
Cook
1 hour 10 mins
Serves
8
Ingredients
13

Equipment

  • 9"×13″ pan or casserole dish
  • Large skillet
  • Whisk

Ingredients

  • 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

Instructions

  • Step 1

    Preheat oven to 400 °F and lightly grease a 9"×13″ pan or casserole dish.

  • 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.

  • Step 3

    Sprinkle in flour, cook and stir until combined (you shouldn’t see any flour left).

  • 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.

  • 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.

  • Step 6

    Uncover and broil until top is lightly browned. Let sit for 10 minutes before serving (will continue to thicken as it sits).