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Scalloped Carrots and Potatoes
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables , 1 Milk , 1 1/2 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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1 cup  fresh chopped onion
0 1/4 tsp  ground thyme
1 tbsp  Butter, unsalted
1 1/2 cup  Milk, evaporated, nonfat/skim
1 1/2 tbsp  white all purpose flour
0.125 tsp  ground nutmeg
0 3/4 tsp  salt
0 1/4 tsp  black pepper
3 cup  Potatoes, with skin, fresh, diced
1 cup  sliced carrots
  1. Preheat the oven to 400 degrees F.
  2. In a heavy skillet, saute the onions and thyme in butter on low heat for 5 to 7 minutes, until translucent, stirring regularly.
  3. In a small bowl, whisk together the evaporated skimmed milk, flour, nutmeg, salt, and pepper.
  4. Lightly oil a 2-quart baking dish.
  5. 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.

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