Scalloped Potatoes and Carrots Recipe

Name: Scalloped Potatoes and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons butter; ¼ cup flour; 2 ½ cups milk; 2 cups gruyere cheese, shredded and divided; ½ teaspoon salt; ½ teaspoon pepper; 1 (10 ounce) package frozen spinach, thawed and drained well; 1 lb frozen carrots, thawed; 1 lb potato, peeled and thin sliced; 2 cups unsweetened corn flakes; 1 tablespoon chopped parsley

Servings: persons

4 tablespoons butter
¼ cup flour
2 ½ cups milk
2 cups gruyere cheese, shredded and divided
½ teaspoon salt
½ teaspoon pepper
1 (10 ounce) package frozen spinach, thawed and drained well
1 lb frozen carrots, thawed
1 lb potato, peeled and thin sliced
2 cups unsweetened corn flakes
1 tablespoon chopped parsley

1
Preheat oven to 350F.
2
In med.
3
pan, melt butter over med.
4
heat.
5
Stir in flour and cook 1 minute.
6
Gradually add milk, whisking all the time.
7
Bring to boil and stirring, cook 2 minute.
8
Stir in 1 1/2 cups cheese, salt and pepper.
9
Grease a 2 quart baking dish.
10
Layer spinach, carrots and potatoes.
11
Top with the cheese sauce and sprinkle with corn flakes and parsley.
12
Bake 1 hour or until bubbling and golden brown.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons butter, ¼ cup flour, 2 ½ cups milk, 2 cups gruyere cheese, shredded and divided, and more.

Yes, Scalloped Potatoes and Carrots falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Potatoes and Carrots

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