Potatoes and Carrots Au Gratin Recipe
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Potatoes and Carrots Au Gratin

By: Verona Koehlmoos  
"I found this recipe in a local farm publication. I guess that's fitting, because whenever I make it, I use fresh vegetables grown on our farm. This hearty recipe comes in handy whether you're feeding some hardworking farmers, or a large group at a potluck supper. I've found that a shredder works well for preparing the vegetables and cuts down on baking time."

Rating: This weblink has been rated 3 times with an average star rating of 3.3 Read Reviews (3)

Rate/Review | 183 people have saved this

Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 1/2 cups sliced peeled potatoes
  • 1 1/2 cups thinly sliced carrots
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped onion
  • 3/4 cup shredded Cheddar cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon pepper
  • 2/3 cup milk
  • 1 (10.75 ounce) can cream of celery soup, undiluted

Directions

  1. In a greased 2-qt. casserole, place potatoes, carrots, green pepper and onion. Combine half the cheese and remaining ingredients. Pour over vegetables; gently toss. Bake at 350 degrees F, covered, 35-40 minutes or until potatoes are tender. Top with remaining cheese; bake, uncovered, 10-15 minutes more.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2007 by Woman Who Hunts 
Potatoes did not cook in the designated amount of time. I added more cheese to the top and put... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2006 by Laurab 
This was ok, it took longer to cook than the recipe called for and it needed something more to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2009 by Elle P. 
I read the other comments and parboiled the potatoes and chilled them before slicing and... MORE

 
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