Cheesy Scalloped Carrots

Pat Duran


This is one of my favorite ways to prepare carrots. I love the creaminess the cheese makes with the butter and milk and the crunchy crumbs on the top.My mom would make these as a side dish with her fried chicken and country mashed potatoes. Now I make them for my family.

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6-8 servings


20 Min


30 Min




2 pkg
(16 oz. each) fresh, sliced carrot chips
1/4 c
1 c
finely chopped onion
1/4 c
all purpose flour
3/4 tsp
1/2 tsp
ground ginger
1/2 tsp
white pepper
2 c
3/4 c
shredded sharp cheddar cheese
1/4 c
shredded parmesan cheese
1/2 c
bread crumbs
2 Tbsp
melted butter

Directions Step-By-Step

Preheat oven to 350^.
In a saucepan, bring 2 quarts of water to a rapid boil. Add the carrots and cook until barely tender,12 minutes; drain.
In a saucepan, melt butter and sauté onions over medium-high heat for 3 minutes. Whisk in flour, salt, ginger and pepper; stir while cooking for 1 minute. Gradually stir in milk; cook stirring constantly until thickened,5 minutes. Stir in the cheeses. In a large bowl combine carrots and sauce. Pour into a buttered or sprayed 2 quart casserole dish.
Combine bread crumbs and melted butter sprinkle over carrots. Bake uncovered 30 minutes or until bubbly and golden.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy