Tacky Scalloped Carrots: An Straightforward and Scrumptious Recipe

Indulge in the ultimate comfort food with my cheesy scalloped carrots in a rich and buttery seasoned cream sauce. This decadent dish features tender, precooked fresh carrots layered with a rich, buttery sauce thickened with flour and milk. A hint of mustard adds a savory kick, while fried onions and a sprinkle of celery seeds provide added texture. For extra gooeyness, I’ve incorporated some cheese into the creamy sauce and layered the remaining cheese between the carrots before baking. This satisfying dish is sure to become a family favorite. Give my recipe for these creamy scalloped carrots a try and you’ll probably be buying more fresh carrots afterwards!

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Why Make This Recipe for Scalloped Carrots with Cheese

1. To begin with, it is delicious with an extraordinary flavor contributed from the slightly caramelized sweetness of onion added to the velvety cheesy cream sauce. The addition of yellow prepared mustard and celery seed weaves a delicate tanginess compared to stronger dry mustard or Dijon mustard. Those other mustards in this recipe are also very good, but have a bolder flavor.
2. It is easy to prepare. The most effort that you’ll exert is peeling the vegetables and chopping them. Later, it is cooking up the cream sauce, grating the cheese, assembling the dish before baking.
3. This recipe is hearty and very satisfying due to the richness of the thick cheese sauce.
4. There is no salt added directly to this recipe with the exception of the sodium in the cheese. Of course, you always have the option of reducing the sodium further. You can buy low-sodium cheddar.
5. This is one of the best side dishes or kid friendly recipes with the way family and friends respond to it. It helps you sneak in more veggies to boost nutrition. It also can make a great meatless recipe idea.
6. You can make this dish ahead and refrigerate it. All that is required is adding twenty extra minutes to the baking time.

Cheesy Scalloped Carrots

3 ½ cups sliced, peeled fresh carrots
1/4 cup of butter
1 small onion, finely chopped
4 tablespoons of flour
½ teaspoons of prepared mustard
2 cups of milk
1/8 teaspoon of black pepper
1/4 teaspoon of celery seed
2 cups of grated Cheddar cheese

1. Parboil the peeled, sliced carrots until tender.
2. Melt the butter, add the chopped onion and cook about two to three minutes until slightly golden.
3. Remove the skillet from the heat and stir in the flour, celery seed, and pepper to the butter mixture and stir through to combine.
4. Now stir in the milk and mustard and return the skillet to the heat to cook until slightly thickened.
5. After it somewhat thickens, add one cup of the grated cheese and melt it through the sauce.
6. In a three-quart casserole dish with a lid, arrange alternating layers starting with the carrots, then the sauce, ending with the sauce as the final layer.
7. Top the casserole with the remaining cup of grated cheese.
8. Send this casserole to a 350-degree oven and bake for fifteen minutes covered.
9. After the first fifteen minutes, remove the cover and continue cooking for another fifteen minutes.
10. ENJOY!

Indulge in the ultimate comfort food with my cheesy scalloped carrots in a rich and buttery seasoned cream sauce seasoned with fried onion and mustard!

Course:

Dinner, Side Dish

Cuisine:

American

Keyword:

cheesy scalloped carrots, scalloped carrots, side dish recipes

Author: Mary Balandiat

• 3 ½
  cups
  sliced
  peeled fresh carrots
• 1/4
  cup
  of butter
• 1
  small onion
  finely chopped
• 4
  tablespoons
  of flour
• ½
  teaspoons
  of prepared mustard
• 2
  cups
  of milk
• 1/8
  teaspoon
  of black pepper
• 1/4
  teaspoon
  of celery seed
• 2
  cups
  of grated sharp Cheddar cheese

1. Parboil the peeled, sliced carrots until tender.

2. Melt the butter, add the chopped onion and cook about two to three minutes until slightly golden.

3. Remove the skillet from the heat and stir in the flour, celery seed, and pepper to the butter mixture and stir through to combine.

4. Now stir in the milk and mustard and return the skillet to the heat to cook until slightly thickened.

5. After it somewhat thickens, add one cup of the grated cheese and melt it through the sauce.

6. In a three-quart casserole dish with a lid, arrange alternating layers starting with the carrots, then the sauce, ending with the sauce as the final layer.

7. Top the casserole with the remaining cup of grated cheese.

8. Send this casserole to a 350-degree oven and bake for fifteen minutes covered.

9. After the first fifteen minutes, remove the cover and continue cooking for another fifteen minutes.

10. ENJOY!