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Nutrition Facts

Serving Size 1 (469g)

Recipe makes 6 servings

Calories 409
Calories from Fat 158 (38%)
Amount Per Serving %DV
Total Fat 17.6g 27%
Saturated Fat 8.4g 42%
Monounsaturated Fat 6.0g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 38mg 12%
Sodium 702mg 29%
Potassium 1206mg 34%
Total Carbohydrate 50.1g 16%
Dietary Fiber 6.4g 25%
Sugars 5.2g
Protein 14.4g 28%

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Cheese Scalloped Potatoes & Carrots

Recipe #65327 | 45 min | 15 min prep | add private note

By: Rhonda *J*
Jun 23, 2003

I always make these to go along with my glazed ham,it has become quite a favourite. I have passed this recipe(along with my glaze recipe) to both my mother & my sister who both now make them as well. I got it from one of those Kraft What's Cooking magazines quite a few years ago.

SERVES 6 -8 , 1 9x13 (change servings and units)

Ingredients

Directions

  1. 1
    Heat oven to 375.
  2. 2
    Bring water to a boil in a large frying pan, add potatoes, onions,& carrots.
  3. 3
    Cover and cook 10 mins.
  4. 4
    or until tender, drain.
  5. 5
    In a medium saucepan, melt margarine, remove from heat and stir in flour, salt, pepper& cayenne.
  6. 6
    Add milk, blending well.
  7. 7
    Bring to a boil over medium heat, stirring until thickened and smooth.
  8. 8
    Stir in cheese, cook over low heat, stirring constantly until cheese melts.
  9. 9
    In a lightly greased 9x13 inch baking dish, layer half the potato, onion& carrot mixture;Top with half of the cheese sauce.
  10. 10
    Repeat.
  11. 11
    (I like to sprinkle the top with some parsley.) Bake, covered for 30 mins.
  12. 12
    or until potatoes are tender.
  13. 13
    Remove cover during last 10 minutes of baking.
  14. 14
    **Ialways make them this way, but here are a few variations:*Chili: Add 1 tsp chili powder& cumin to sauce**French-Tarragon: Add 2 tbsp fresh tarragon leaves or 2 tsp dried to sauce**.

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Featured Reviews for This Recipe

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From: Dominique353

On Nov 6, 2008

This dish was easy to assemble and the end product tasted great. I sliced my potatoes quite thin so they were almost cooked after boiling so I only baked them for about 30mins in the oven. After the first 20mins I topped the dish with about 1 cup of grated cheddar cheese. The BF thought it was really good and says there is never such a thing as too much cheese!

1 person found this review helpful

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  • From: Chef #745998

    On Feb 12, 2008

    I was looking for something to make that would use the potatoes and carrots in my fridge and found this recipe. It was easy to make and I loved it. I am already making it again. I didn't use the cayenne and added a little more cheese. It was so good, and I didn't find it bland at all. Thank you!

    1 person found this review helpful

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  • From: Rinder

    On Sep 19, 2003

    Awesome recipe, I had these with your Glazed Ham which was also delicious!! A really nice change from the traditional Scalloped Potatoes, actually I like this recipe better. Thanks for another hit.

    5 people found this review helpful

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    From: Kit^..^ty Of Canada

    On Oct 26, 2003

    I also made this with the Glazed Ham #65328. I made a large amount & reheated it through out the week. It was very good & I will be making it again. Picky 15yr DD picked out the carrots all through dinner. What can you say about peoples taste. Thanks for the recipe.

    4 people found this review helpful

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  • Read all 10 reviews

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