"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." — MattyHam
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carrots, peeled and sliced 1/4-inch thick
salt to taste
1 1/2 cups
cubed Cheddar cheese, or to taste
soft bread crumbs
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...
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.
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.
Pretty good. Will make again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 184
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