Scalloped Carrots Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Scalloped Carrots

Recipe by  

"Easy, tasty, customizable, you can do ahead of time...I could go on... If you want to mix it up, substitute a little sweet potato for some of the carrots. It is very tasty! Instead of 1/2 cup butter, you can use 2 tablespoons butter and 3 tablespoons vegetable or seed oil. Instead of 2 cups milk, you can use 1 cup milk and 1 cup chicken stock."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    55 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
  2. Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 4 to 6 minutes. Drain and transfer to a large bowl.
  3. Melt 1/3 cup butter in a heavy saucepan over low heat; cook and stir onion and garlic in the melted butter until tender, 5 to 10 minutes. Season with salt. Whisk flour into onion mixture until smooth; cook, stirring constantly, until flour mixture is a paste-like consistency and light brown, 5 to 10 minutes.
  4. Increase heat to medium; gradually stream milk into flour mixture until thick and bubbly, 5 to 10 minutes. Whisk Cheddar cheese, about 2 tablespoons at a time, stirring until cheese melts each time before adding more, forming a smooth sauce, 10 to 15 minutes. Stir in mustard powder, white pepper, celery seed, and 1/2 teaspoon salt until incorporated, 1 to 2 minutes. Pour sauce over carrots and toss to coat; transfer to the prepared casserole dish.
  5. Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
  6. Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
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Footnotes

  • Cook's Note:
  • You can make the carrots and sauce ahead of time and refrigerate after tossing together in the casserole dish. Cover the dish and refrigerate. Remove from oven 10 to 20 minutes before baking in the preheated oven. Sprinkle with bread crumb mixture just before baking for 40 to 50 minutes.
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Reviews More Reviews

Dec 13, 2012

I loved this. I didn't follow the recipe exactly, and used carrots and a sweet potato, but the method is great! Definitely a keeper...

 
Oct 11, 2012

This was soooo good and also tasted great as a leftover. It is the perfect fall dish and we might even make this to share for Thanksgiving this year.

 

8 Ratings

Feb 24, 2013

First I'll say what I did differently..... I used Velveeta (8 oz) as the cheese. I was out of celery seed. Also, I have never liked recipes that say 2 potatoes or 4 carrots. I prefer defined measurements like a half cup or 6 oz or whatever. That being said, this recipe was very good. I went to the farmer's market and bought about 7 large carrots (just over 2 pounds - they were LARGE carrots) and I think it could have used more. So my only recommendation for this recipe - don't skimp on the carrots, the recipe makes a lot of sauce.Next time I will try at least 3 or maybe 4 pounds of carrots.

 
Jan 17, 2013

Pretty good. Will make again.

 
Jan 14, 2013

This was not a winner for my family. Perhaps I am not skilled enough of a cook to pull it off. The cheese sauce was gummy and rather tasteless. I tried the recipe twice thinking I had done something wrong the first time, but came out with the same results.

 

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Nutrition

  • Calories
  • 304 kcal
  • 15%
  • Carbohydrates
  • 20.9 g
  • 7%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 20.5 g
  • 32%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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