Sunset Scallop - Potatoes and Carrots

READY IN: 1hr 20mins
Recipe by Jezski

NO seafood in here! Like potatoes? Like carrots? Like them together? Not sure? Try this recipe and find out. I did, and we do. An old favorite.

Top Review by piseag

This dish was okay, but I think it needs a little tweaking. The presentation is beautiful, but I found the carrot flavour overwhelmed the dish. If I were to make this again, I would cut the amount of carrots in half and do thicker layers of potato. (To be fair, I used my food processor to slice everything--as I normally do with scalloped potatoes--but perhaps I would have got more potato flavour if I'd cut things by hand.) I think I might try adding some herbs as well--parsley or rosemary could work very nicely. I would also like a creamier sauce--but perhaps this is my fault as I used 1% milk. I baked this in a medium but deep casserole and so had to turn up the heat and increase the time. I baked it for 90 minutes at 400 and I think it could have stayed in a little longer yet. This did go nicely with the roasted ham I served it with.

Ingredients Nutrition


  1. Alternate layers of potatoes with carrots in greased casserole. Make white sauce of butter, flour, seasonings and milk.
  2. Pour sauce over veggies. Sprinkle with brown sugar. (I usually just mix it in with the white sauce ingredients.
  3. Cover and bake at 350 for 1 hour. Uncover for the last 10 minutes.

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