Scalloped Potato Casserole Recipe
This scalloped potato recipe also has layers of colorful carrots. Easy to make, yummy to eat!
1 Tablespoon butter, plus more for greasing
1 onion, chopped
2 garlic cloves, minced
1 cup Monteray Jack cheese, grated
1/2 cup parmesan cheese, grated
1 teaspoon oregano flakes
3 medium red potatoes, washed and thinly sliced
2 carrots, thinly sliced
1 Tablespoon butter, cubed
salt & fresh ground pepper
1 cup milk
Preheat oven to 350 ºF.
Grease a 9x13-inch baking dish with butter. Set aside.
Heat 1 Tablespoon butter in a large skillet set over medium-high heat.
Add onions and sauté 10-15 minutes, stirring occasionally, until tender and caramelized.
Add garlic. Cook for 1 minute, until fragrant. Remove from heat and sat aside to cool.
In a small bowl, combine the monteray jack and parmesan cheeses with the oregano. Set aside.
To assemble the casserole,
Lay a single layer of potato slices across the bottom of the prepared baking dish.
Add a single layer of carrots.
Sprinkle over 1/3 of the caramelized onions and then 1/4 of the cheese mixture.
Dot with 1/4 of the cubed butter.
Sprinkle over some salt and fresh ground pepper.
Continue layering until you have filled the dish and used all of the ingredients, leaving 1/4 of the cheese mixture and butter for the top of the casserole.
Once finished layering, pour over the 1 cup of milk.
Dot with the remaining butter and sprinkle over the remaining cheese mixture.
Cover the dish with aluminium foil and transfer to the preheated oven.
Bake the casserole for 45-60 minutes, until potatoes and carrots are cooked and tender when tested with a fork.
When cooked, remove the foil. Set the oven to broil and broil until the top is crisp and golden, about 3 minutes.
Allow casserole to sit for 5 minutes before serving.