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Scalloped Carrots Recipe

Recipe by: MattyHam

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook55 m
  • Ready In1 h 10 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
  • 2Place 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.
  • 3Melt 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.
  • 4Increase 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.
  • 5Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
  • 6Bake in the preheated oven until sauce is bubbling and topping is browned, 25 to 30 minutes.
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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 304 cals
  • 12 carrots, peeled and sliced 1/4-inch thick
  • 1/3 cup butter
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • salt to taste
  • 2 cups milk
  • 1 1/2 cups cubed Cheddar cheese, or to taste
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon celery seed
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1 cup soft bread crumbs
Nutrition

Amount per serving ( 5 total)

  • Calories:
    304
    15%
  • Fat:
    20.5
    32%
  • Carbs:
    20.9
    7%
  • Protein:
    10.4
    21%
  • Cholesterol:
    59
    20%

Based on a 2,000 calorie diet

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