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Scalloped Carrots

Rated as 4.07 out of 5 Stars

"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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Ingredients

1 h 10 m servings 304 cals
Original recipe yields 8 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart casserole.
  2. Place 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.
  3. Melt 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.
  4. Increase 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.
  5. Mix 2 tablespoons melted butter and bread crumbs together in a bowl until well coated; sprinkle over carrot mixture.
  6. Bake 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.

Nutrition Facts


Per Serving: 304 calories; 20.5 g fat; 20.9 g carbohydrates; 10.4 g protein; 59 mg cholesterol; 502 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 15 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Pretty good. Will make again.

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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...

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 mea...

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.

After I served this recipe to guests, they all wanted the recipe. Just as good served the next day too.

Very tasty - will make again.

We loved this!! Even my 4 year old happily ate this dish!! I mostly followed the directions. I substituted low sodium chicken stock for 1 of the cups of milk, added a sweet potato in with th...

My daughters loved this! I used some frozen rainbow carrot sticks I had on hand and halved he recipe. The other changes I made was I added mustard (didn't have the powder) and panko bread crum...

This was really good. Nice twist to carrots.

I didn't have high hopes for this one but it surprised me and knocked my socks off. Not a huge carrot fan but this one was the bomb! If you like cooked carrots at all, you will love this one!