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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Scalloped Carrots and Potatoes

Source: dLife

Baked casserole of thinly sliced carrots and potatoes with thyme and nutmeg.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	217.5

Total Carbs	38.7 g

Dietary Fiber	4.4 g

Sugars	16.4 g

Total Fat	3.0 g

Saturated Fat	1.8 g

Unsaturated Fat	0.1 g

Potassium	816.8 mg

Protein	8.9 g

Sodium	584.9 mg

Dietary Exchanges 3.0 Fat, 1.2 Vegetables, 0.8 Milk, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup fresh chopped onion 0.25
0 1/4 tsp ground thyme 1.0
1 tbsp Butter, unsalted 1.5
1 1/2 cup Milk, evaporated, nonfat/skim 1.5
1 1/2 tbsp white all purpose flour 0.125
0.125 tsp ground nutmeg 0.75
0 3/4 tsp salt 0.25
0 1/4 tsp black pepper 3.0
3 cup Potatoes, with skin, fresh, diced 1.0
1 cup sliced carrots

Directions

Preheat the oven to 400 degrees F.
In a heavy skillet, saute the onions and thyme in butter on low heat for 5 to 7 minutes, until translucent, stirring regularly.
In a small bowl, whisk together the evaporated skimmed milk, flour, nutmeg, salt, and pepper.
Lightly oil a 2-quart baking dish.
Combine the potatoes, carrots, and sauteed onions in the dish and pour the milk mixture evenly on top. Cover tightly with foil and bake for 40 minutes. Lower the heat to 350 degrees F, uncover, and bake for about 30 minutes longer, or until the vegetables are tender and the top is golden hued. Serve piping hot.