Sunset Scallop - Potatoes and Carrots
- Ready In:
- 1hr 20mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
directions
- Alternate layers of potatoes with carrots in greased casserole. Make white sauce of butter, flour, seasonings and milk.
- Pour sauce over veggies. Sprinkle with brown sugar. (I usually just mix it in with the white sauce ingredients.
- Cover and bake at 350 for 1 hour. Uncover for the last 10 minutes.
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Reviews
-
This dish was okay, but I think it needs a little tweaking. The presentation is beautiful, but I found the carrot flavour overwhelmed the dish. If I were to make this again, I would cut the amount of carrots in half and do thicker layers of potato. (To be fair, I used my food processor to slice everything--as I normally do with scalloped potatoes--but perhaps I would have got more potato flavour if I'd cut things by hand.) I think I might try adding some herbs as well--parsley or rosemary could work very nicely. I would also like a creamier sauce--but perhaps this is my fault as I used 1% milk. I baked this in a medium but deep casserole and so had to turn up the heat and increase the time. I baked it for 90 minutes at 400 and I think it could have stayed in a little longer yet. This did go nicely with the roasted ham I served it with.
RECIPE SUBMITTED BY
Jezski
United States